Rolled meringue recipe
Over the summer, I’ve been doing some shows on Newstalk ZB where listeners ring up for advice and I have interesting people in the studio to give it to them.This year I was lucky enough to have Tony Astle, who has been running Antoine’s Restaurant in Auckland for 40 years and was recently awarded the ONZM in the New Year’s Honours list for services as a chef.Tony is a wonderful advocate for traditional food and often serves dishes like tripe, tongue and brains which have long been forgotten in Kiwi kitchens. One caller to the show asked for his rolled meringue recipe which she had used for years, but had since mislaid.Tony told me he found it while cleaning out his grandmother’s things in a copy of the Otago Women’s League Cookbook from 1932. He says it’s a fail-safe recipe and can be frozen. This recipe gives enough for two meringues so why not make both and freeze one for another time.
- Beat egg whites well until really stiff – Tony says you need to have very firm peaks of egg white on your beaters.
- Feed sugar in quickly as you beat. Turn beaters down and add vanilla and vinegar, then the cornflour. Beat until combined.
- Dollop into a sponge tin which you have lined with baking paper. Do not spread out.
- Bake at 180 degC for exactly 12 minutes – no more. Tony is very strict about this, as any longer will make the meringue crisp and you will be unable to roll it.
- Cool, then remove from tin, take paper off and dust with icing sugar. Spread the meringue with cream, passionfruit or fresh berries and roll.
To freeze: Leave the baking paper on, wrap in tin foil or plastic wrap and freeze. When you are ready to use it, unwrap and leave until it has reached room temperature. Fill and roll.