Meringue roulade

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180ºC \ 350ºF \ Gas Mark 4.

Step 2

Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar together. Whisk at full speed until it holds a stiff peak, 10 minutes approx.

Step 3

Meanwhile, line a Swiss roll tin with parchment paper, brush lightly with a non-scented oil (eg. sunflower oil).

Step 4

Spread the meringue gently over the tin with a palette knife, it ought to be quite thick and bouncy. Bake in the preheated oven for 15-20 minutes.

Step 5

Put a sheet of parchment paper on the work top and turn the roulade onto it. Remove the base paper and allow to cool in the tin.