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The Great South African Bake Off 4 Recipe: Macadamia Lemon Meringue Roulade (Eps 2)

Written by TVSA Team from the blog BBC Lifestyle on 12 Oct 2023
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This is the recipe for the Episode 2 Technical Challenge on The Great South African Bake Off 4.

You'll find links to the recipes for the season's other episodes underneath it.



Macadamia Lemon Meringue Roulade 

JUDGE SIBA'S TIPS:

- Don't add any egg yolk to this, only egg whites.

- Make sure your lemon curd doesn't turn out like scrambled eggs - temperature is very important with this.

- Keep some of the filling and curd to the side for the decoration on top.

INGREDIENTS
 
For the Macadamia Dacquoise 
 
5 Eggs, separated
180g Castor Sugar
80g Brown Sugar
3 Tbsp. Cornflour
1 tsp. Vinegar
100g Macadamia Flour
20g Macadamia, shaved 
 
For the Lemon Curd
 
80g Sugar
75ml Lemon Juice
3 Egg Yolks, reserved from Macadamia Dacquoise
60g Butter
 
For the Lemon Curd Cream
 
250ml Cream
150g Lemon Curd 
1 Tbsp. Lemon Zest
For the Garnish 
3 Strawberries, halved 
                     
METHOD
 
Preheat the oven to 190ºC
 
For the Macadamia Dacquoise 
 
Whisk the Egg whites to soft peaks.
 
Combine the Castor Sugar and Cornflour.
 
Spoon one tablespoon of the Sugar Cornflour mixture into the Whipped Egg White and beat well.
 
Beat well after each addition, the sugar should be dissolved, and the mixture should look glossy.
 
Mix the Brown Sugar and Macadamia flour then add to the Meringue.
 
Pour in the Vinegar and fold through the Macadamia flour.
 
Spread evenly onto a greased baking tray, and then evenly sprinkle with the shaved Macadamia.
 
Bake at 190ºC for 12 minutes, then reduce heat to 170ºC and bake for an additional 15 minutes.
Allow to cool for 5 minutes, then turn out onto dish towel.
 
Stand to cool for 10 minutes.
 
For Lemon Curd 
 
Dissolve the sugar in the lemon juice over low heat.
 
Temper the egg yolks with a little of the warm syrup.
 
Pour into the remaining syrup, add the butter and cook until thick and glossy.
 
Cool, covered, with cling wrap on the surface.
 
For the Lemon Curd Cream 
 
Whip the cream until firm peak.
 
Fold in the chilled Lemon Curd and the Lemon Zest.
 
Assembly 
 
Spread ¾ of the Lemon Curd Cream over the cooled Meringue.
 
Roll up tightly, using a tea towel to assist, from one of the shorter sides to form a Roulade.
 
Place in the freezer for 10 minutes to firm up.
 
Trim the edges of the Roulade, using a serrated knife.
 
Pipe the remaining Lemon Curd Cream in a zig zag pattern along the centre length of the Roulade.
 
Drizzle the remaining Lemon Curd in a zig zag pattern in the opposite direction.
 
Place the halved Strawberries equally spaced along the length of the Roulade.
 
 
Tap these links to see recipes from each week:
(Each one opens in a new window.)

Episode 1: Chocolate & Citrus Biscotti

Episode 3: Butternut Maize Meal Parmesan Scones

Episode 4: Classic Choux Swans with Berry Coulis

Episode 5: Plum and Ginger Pudding with White Chocolate Sauce

Episode 6: Turkish Spinach and Cheese Street Food

Episode 7: Jammy Coconut Crème Doughnuts

Episode 8: Chocolate and Almond Cake

Episode 9: Milk Tart Saint Honoré

Episode 10: Banana Soufflé & Dark Chocolate Ice Cream
 

Shows in this post: The Great South African Bake Off

Channels in this post: BBC Lifestyle



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