Brown Sugar Meringue with Apples From Ottolenghi Check Kitchen

Skim the kitchen cabinets of any self-professed cookbook lover and also you’ll discover no less than one good hardback by Yotam Ottolenghi. This 12 months, the beloved London chef has launched one more immediate traditional with Ottolenghi Check Kitchen: Further Good Issues, “b

Ottolenghi partnered with Noor Murad and their “check kitchen superteam” for this quantity, turning out recipes like this one which we shared over the Thanksgiving vacation. Benefit from the distinctive parts of burnt honey and orange paired with traditional seasonal flavors within the staff’s epic dessert…

Brown Sugar Meringue Roulade with Burnt Honey Apples

This meringue roulade with warming cinnamon, burnt honey, candy apples, and tangy orange come collectively to make a dessert match for the festive season. Be sure all of your particular person parts have fully cooled earlier than assembling—you don’t need to create any extra moisture within the roulade. Get forward by making ready the apples and cream the day earlier than, conserving them refrigerated till wanted.

Prep time: quarter-hour
Cook dinner time: 1 hour half-hour
Chilling time: half-hour to three hours
Serves 8

Elements:
For the apples…
7 tbsp honey
1 vanilla pod halved lengthwise, seeds scraped out and reserved with the pod
5 recent bay leaves
1 cinnamon stick
½ tsp floor cinnamon
½ tsp flaked sea salt
3½ tbsp orange juice
2 lb 7 oz Braeburn apples (7–8), peeled, cored, and every minimize into 6 wedges (or 8 in the event that they’re bigger)
1 tbsp olive oil

For the roulade…
1 cup egg whites (from 6 massive eggs or from an egg white carton)
packed 1/2 cup gentle brown sugar
1 1/4 cups granulated sugar
1 tbsp vanilla bean paste or vanilla extract
1½ tsp floor cinnamon
2 tsp white wine vinegar
2 tsp cornstarch

For the cream…
2/3 cup heavy cream, fridge chilly
3 tbsp confectioners’ sugar
1 cup plus 2 tbsp mascarpone, fridge chilly
1 tbsp finely grated orange zest, plus 1 tsp further to garnish

Instructions:
1. Preheat the oven to 425°F.

2. Begin making the filling. Put the honey, vanilla seeds and pod, bay leaves, cinnamon stick, floor cinnamon, and salt into a big ovenproof sauté pan on medium excessive warmth. Convey to a simmer and cook dinner for five–6 minutes, stirring usually, till the honey is deeply brown (don’t be afraid to take it to the sting; you need it to be very darkish). Off the warmth, whisk within the orange juice. Gently pour 3 tbsp of the burnt honey right into a heatproof bowl. Pick the bay leaves and vanilla pod and add them to the bowl.

3. Stir the apples and olive oil into the sauté pan with the remaining burnt honey, then switch to the oven for 20 minutes, stirring midway by means of, till the apples have softened and caramelized however nonetheless retain their form. Put aside to chill fully. Pick the cinnamon stick and add it to the reserved burnt honey bowl. Maintain the oven on.

4. Make the roulade. Line a big 16 x 12-inch baking sheet with parchment paper.

5. Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high velocity for 1 minute, till delicate peaks type. Mix each sugars in a bowl and regularly add this to the mixer, 1 tablespoon at a time, whisking repeatedly on excessive velocity for five minutes, till the combination is a thick shiny meringue. Lower the velocity to low and add the vanilla paste, cinnamon, vinegar and cornstarch. Flip the velocity to medium and whisk for 1 minute, to totally mix.

6. Spoon the meringue onto the ready sheet and use a spatula to unfold it out evenly so it’s about 14 x 10 inches. Switch to the oven and instantly flip the warmth right down to 400°F. Bake for 30–32 minutes, till the meringue is crusty on prime and evenly brown. Put aside to deflate and funky fully.

7. Put together the cream by first placing the cream, confectioners’ sugar, and mascarpone into the cleaned bowl of the stand mixer fitted with the whisk attachment. Beat on medium velocity for 1–2 minutes, till delicate peaks type. Stir within the orange zest.

8. Place a clear kitchen towel on prime of the cooled meringue and shortly invert the entire thing on to a piece floor. Raise the pan off and peel away the liner. Unfold three-quarters of the cream evenly everywhere in the meringue. High evenly with the burnt honey apples (reserving any liquid launched from the apples for one more use).

9. Beginning with the longest aspect closest to you and utilizing the kitchen towel to help you, roll the meringue up and over, in order that the sides come collectively to type a log. Gently draw back the towel as you roll, then slide the meringue onto an extended platter, seam aspect down. Use a serrated knife to trim off 3/4 inch from the perimeters to create neat edges (nibble on these in the event you like!). Refrigerate to agency up, no less than half-hour (and as much as 3 hours in the event you’re getting forward).

10. To serve, spoon the remaining cream down the size of the roulade. High artfully with the bay leaves, vanilla pod halves, and cinnamon stick. Drizzle with the reserved burnt honey syrup and sprinkle with the additional zest.

When you’ve mastered the roulade, the fillings and flavorings are yours to play with! Pears and cardamom could be a deal with right here too, as would recent figs and damaged chocolate chips.

Tailored from Ottolenghi Check Kitchen: Further Good Issues Copyright © 2022 by Yotam Ottolenghi LLP. Images copyright © 2022 by Elena Heatherwick. Printed by Clarkson Potter, an imprint of Random Home.