Treat Night - Easy Amaretto Apricot Meringue Roulade Recipe

Treat Night - Easy Amaretto Apricot Meringue Roulade Recipe

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  • For the meringue
  • 4 egg whites
  • 200 g golden caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 tsp cornflour, sifted
  • icing sugar for dusting
  • For the filling
  • 1 Jar of alcohol soaked apricots or 8 fresh, both pulsed
  • 200 ml 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.


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