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CHOCOLATE MERINGUE ROULADE

 

INGREDIENTS

SERVES 10
150ml Ready Egg WHITE
300ml castor sugar
10ml cornflour
15ml cocoa

250ml cream
200g raspberries
200g blueberries

 

METHOD

Preheat the oven to 150c. Line a Swiss roll baking tray with greaseproof paper.
Whisk the Ready Egg WHITE until stiff peak, and slowly add the castor sugar a little at a time until all incorporated. Fold in the cornflour and cocoa. Spread evenly onto the lined tray and bake for 1 hour. Whisk the cream to stiff peak and fold in the raspberries and blueberries. Evenly spread the berry cream onto the cooled roulade and roll using the greaseproof as support. You can roll either way depending on how many slices you would like to get out of it. Dust with icing sugar and serve.
Cooks tip “ The roulade can keep for the day, but should be kept in an airtight container. Do not refrigerate.

 
Developed by SARAH DALL
www.sarahdall.co.za



 

MERINGUES

 

INGREDIENTS

120ml Ready Egg WHITE, at room temperature
200g caster sugar

 

METHOD

Heat the oven to 150ºc.
Line 2 baking trays with baking paper. Put the Ready Egg WHITE in a large, clean bowl and beat them with an electric whisk at a slow speed. Once they are looking frothy increase the speed to medium and whisk until you have a stiff foam that stands upright on the beaters. Whisk in the sugar a tablespoon at a time on high speed and keep whisking until you have a stiff, glossy meringue. The sugar should be fully dissolved by this point. Spoon the meringue onto the baking paper using a large metal spoon. Put the meringues in the oven and turn the heat down to 140ºc and cook for 1 hour. Turn the oven off and leave them to cool in the oven.

 
Developed by SOURCE MANAGEMENT
www.sourcemanagement.co.za