Toffee Pecan Meringue Roulade
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| Serves | 8-10 |
| Prep time | 15 minutes |
| Cook time | 18 minutes |
| Total time | 33 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
Much bigger than the shop-bought versions! This meringue roulade is easy to make and so deliciously light. Serve with loads of caramel sauce and a sprinkling of pecans.
Ingredients
- 5 Egg Whites
- 260g Caster Sugar
- 1 teaspoon Cornflour
- 1 teaspoon White Vinegar
- 100g Pecan nuts (Chopped into small pieces)
- 284ml Double Cream
- 6-8 tablespoons Caramel (See Coconut Sponge with caramel sauce post for recipe details)
Directions
| 1. | |
| Preheat the oven to 160C and line a suitable oven tray or swiss roll tray with baking parchment | |
| 2. | |
| Whisk the egg whites until you get stiff peaks | |
| 3. | |
| Slowly (and I mean really slowly) add the sugar - No more than a dessert spoon at a time. Keep mixing at a medium speed. You should still have a fairly stiff mixture. | |
| 4. | |
| Very gently, fold in the cornflour and the vinegar. | |
| 5. | |
| Spread evenly on the baking tray and smooth with a spatula. Sprinkle on 30g of the pecan nuts on top of the meringue & Bake for 16-18 mins until golden | |
| 6. | |
| Remove from the oven and allow to cool completely. Use this time to whisk your double cream until it is thick. and get your caramel out of the fridge to help it spread more easily. | |
| 7. | |
| Turn over the meringue onto another piece of baking parchment (some of the pecans will fall off) and peel away the cooked paper gently. Using a knife, cut about 1cm in (only 1/2 way through the meringue) - This will help the meringue roll more evenly. | |
| 8. | |
| Spread the caramel over the meringue - I ended up with some areas that had huge blobs but this adds to the taste. Spread over the cream too and sprinkle the remaining pecans over the cream. | |
| 9. | |
| Start to roll, using the paper to guide you and keeping the roll as tight as you can. | |
| 10. | |
| Eat a huge chunk with a cup of tea (even at 24C a cuppa tastes brilliant!) and keep the rest in the fridge. Will keep for up to 2 days. | |
