Banoffee Meringue Roulade

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Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.

I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.

I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )

Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.

Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.

It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.

Banoffee Meringue Roulade Continue reading “Banoffee Meringue Roulade”

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Double Banana Caramel Espresso Tart

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I was onĀ  a bit of a pie kick a few weeks ago. As you will recall, I posted a recipe for a Chocolate Cherry Pie <——– click link here to get it. Well, as I was making this beautiful pie, another recipe came to mind. I should put bananas in the crust. My wonderful husband loves banana. He also really liked a banoffee pie I made once for the frat house. So let’s put some caramel in there somehow. Some chocolate. Maybe add some espresso for fun. Add more bananas. More caramel. And some whipped cream to keep it refreshing.

This was DELICIOUS. The caramel cream is where it’s at. And the espresso in the chocolate was enough that you are wondering about all the flavors you’re getting. It was a big hit and my husband loved them, which is the most important thing. Said they were one of the best things and although he is complimentary, he is also honest with my baking because he worked in a kitchen for 15 years and knows to be truthful so I can make the food better.

Stick around tomorrow I will be posting something savory: Taco Meatloaf, which has been a hit a few times around here.

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