Treat Night - Easy Amaretto Apricot Meringue Roulade Recipe
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For the meringue
golden caster sugar
white wine vinegar
icing sugar for dusting
For the filling
of alcohol soaked apricots or 8 fresh, both pulsed
double cream, whipped
Preheat oven to 180 degrees (fan). Add egg whites to bowl of a food mixer and whisk until mixture forms soft peaks. Slowly tip in caster sugar (I added a 1/4 cup at a time) and continue whisking to thick, glossy, stiff peaks. Fold in vanilla extract, vinegar and cornflour until combined.
Spread mixture evenly in a non-stick silicone baking tin (or a lined baking tray) and put in oven for 10 mins. Reduce temperature to 150 degrees and cook for a further 10 mins. Remove from oven and put to one side to cool for about 5 mins.
Lay a sheet of parchment paper on worktop and dust with icing sugar. Turn meringue out onto it, leave for a few mins, then press out the meringue or peel away paper if used. Starting from long side, carefully roll meringue, using paper to help you (don't worry if meringue cracks a little). When ready to serve, slowly unroll and spread with apricots then a layer of whipped cream. Re-roll, transfer to a serving platter and dust with icing sugar to serve.
Add a little ice-cold water if the pastry feels dry. This chocolate tart recipe from Tom Kerridge's Best Ever Dishes looked the perfect recipe that was still easy whilst giving everyone a sugar hit, but removed the extra toppings as a few people didn't like coffee
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