Roulade Recipe
Hellllllooo, today I bring you another recipe :)
I am almost sure this will work... Here we go:
Ingredients
- 4 large egg whites or 6 small egg whites
- 1tsp cornflour
- 1tsp white wine or cider vinegar
- 200ml double cream
- Icing sugar, to dust
- 75g of chopped pecans (you can add as many as you like really because they don't go into the meringue)
- 3 tbs maple syrup (again you can have as much as you like but don't over do it)
- 2 tbs icing sugar
- 200g white caster sugar
Method
Preheat the oven to 160°C (140°C fan) mark 3. Line a 28cm x 38cm (11in x 15in) shallow baking tin with parchment paper/greaseproof paper.
Put egg whites into a large bowl and whisk until stiff but not dry. Gradually add caster sugar, whisking constantly, until mixture becomes thick and glossy. Briefly whisk in the cornflour and vinegar.
Spoon meringue into the prepared tin and spread out evenly. Bake for 25min or until it has a light golden crust. I find it goes quite puffy, so if that happens don't worry :) Leave to cool in tin for 5min. Meanwhile, dust a rectangle of parchment paper larger than the tin with icing sugar. Flip meringue on to the paper. Remove tin (leaving lining paper on) and leave to cool.
In a medium bowl, whip the cream, maple syrup and pecans until the cream just holds its shape. Carefully peel lining paper off meringue and spread over the cream mixture. Sprinkle over pecans. With the help of the paper underneath, roll up the meringue from a short edge. Transfer to a serving plate, dust with icing sugar and serve.
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Stay cool :)
xxx
http://www.goodhousekeeping.co.uk/food/recipes/maple-pecan-meringue-roulade
for full information view this site x
