Last week, we went on a little mini vacation to Miami! I had never been to Miami before and was excited about going to the beach, trying local food and seeing some pastel colored art deco. I was not disappointed! Miami Beach was a little crowded but HELLO white, sandy beaches and clear blue sky over the great Atlantic ocean! I was a bit overwhelmed by traffic, though, so my hubs ended up driving the whole time. Traffic in Miami is absolutely crazy! On the way home, we made a detour and had a picnic in the mighty Everglades so I can check that off my list, too.
We enjoyed a few culinary highlights in Miami; we found some farm-to-table style restaurants which were all very unique! As much as I love to travel and eat out, I couldn’t wait to come back home and cook my own food. I came back full of ideas and inspirations – so I’m kicking it off with a Strawberry Meringue Roulade which was surprisingly easy to make. Yes, this is my first meringue!!
I absolutely loved how it turned out. My mom used to make a meringue roulade for my birthday every year; little did I know it was so simple. It’s basically lightly cooked, sweetened egg whites. Two ingredients! (I picked up baking in my late 20s; never had much of an interest before – as I mentioned in some of my earlier post, I am still more into cooking but I feel more confident baking with every sweet treat i make )
Strawberry Meringue Roulade (grain free, dairy free)Recipe by: Rose – The Clean Dish Yields: 1 Roulade (approximately 8 slices) Prep time: 20 mins Cook time: 15 mins
Ingredients4 egg whites 1/3 cup maple syrup 2 cans of full fat coconut milk, refrigerated over night (I use this) 1 cup Homemade Strawberry Jam Coconut oil (or butter) to grease parchment paper Optional: 3-5 drops of lemon juice (to help stiffen egg whites)
- Preheat oven to 350F and line 10×15 in baking tray with parchment paper.
- Grease parchment paper and sides of the tray with coconut oil or butter (do NOT skip this step! Meringue is very sticky and might rip if you try to transfer it afterwards).
- Beat egg whites until firm (I recommend adding a few drops of lemon juice and using a hand mixer) then add maple syrup and beat again until stiff. If you pinch the meringue, it should hold a peak.
- Spread meringue evenly on parchment paper in baking tray.
- Bake for 15-18 minutes until lightly brown and springy (mine took 18 minutes but keep an eye on it!)
- Transfer meringue with parchment paper to a cooling rack and allow to cool off completely.
- In the meantime, carefully remove coconut milk from refrigerator without shaking and scoop out coconut cream which has accumulated at the top of the can (you won’t need the liquid at the bottom).
- With a hand mixer, beat coconut cream until stiff and has a similar texture to regular whipped cream (may take up to 5 minutes or more).
- Spread coconut cream evenly on top of your meringue and refrigerate for 30-45 minutes until coconut cream stiffens a little.
- Remove meringue from the refrigerator and spread strawberry jam over coconut cream.
- Facing a short side, start rolling up the meringue using the parchment paper as support (the meringue might tear slightly in places but that is normal).
- Wrap roulade in parchment paper and freeze for 2 hours, then transfer to refrigerator for another 2-3 hours or until evenly chilled (not frozen).
- Keep refrigerated & enjoy