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Meringue help!

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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
Getting myself back on track! Pay off debt and save deposit time!

Comments

  • BrassicWoman
    BrassicWoman Posts: 3,218 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Mortgage-free Glee!
    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/ £2400
  • heyjude2013
    heyjude2013 Posts: 153 Forumite
    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!
  • BrassicWoman
    BrassicWoman Posts: 3,218 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Mortgage-free Glee!
    pretty cool, yes! if you mix the cream with other stuff tho it tends to be less runny.
    2021 GC £1365.71/ £2400
  • JulieM
    JulieM Posts: 764 Forumite
    Part of the Furniture 500 Posts Name Dropper Newshound!
    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!
  • BrassicWoman
    BrassicWoman Posts: 3,218 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Mortgage-free Glee!
    how did it turn out in the end?
    2021 GC £1365.71/ £2400
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