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Meringue help!
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heyjude2013
Posts: 153 Forumite
Hello,
I am going to make Mary Berry's pistachio and lemon meringue roulade to take for Easter lunch tomorrow. I wanted to make meringue tonight and then fill and roll tomorrow.
I've made meringue before but never for a roulade - will it still 'roll' OK tomorrow after baking tonight? I have to leave it to cool anyway before rolling but wanted to check I wasn't missing anything obvious first!
Thanks in advance and happy Easter!
HJ x
I am going to make Mary Berry's pistachio and lemon meringue roulade to take for Easter lunch tomorrow. I wanted to make meringue tonight and then fill and roll tomorrow.
I've made meringue before but never for a roulade - will it still 'roll' OK tomorrow after baking tonight? I have to leave it to cool anyway before rolling but wanted to check I wasn't missing anything obvious first!
Thanks in advance and happy Easter!
HJ x
Getting myself back on track! Pay off debt and save deposit time!
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Comments
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I would say you need it still slightly warm in order to roll it. The more time it has to dry out the more danger it will crack.2021 GC £1365.71/ £24000
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Thanks, that what I wasn't sure about, I know it isn't like a Swiss roll in that sense but surely it'll have to be pretty cool so that the cream doesn't melt out of it?!
I'll let you know how it goes!Getting myself back on track! Pay off debt and save deposit time!0 -
pretty cool, yes! if you mix the cream with other stuff tho it tends to be less runny.2021 GC £1365.71/ £24000
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I recorded the programme where she made this roulade and I've just watched it. She said that it'll crack as you roll it, but that's part of its charm!0
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how did it turn out in the end?2021 GC £1365.71/ £24000
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