Meringue roulade
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Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories40.3 kcal (2%)
Total Fat2.1 g (3%)
Carbs3.5 g (1%)
Sugars2.9 g (3%)
Protein1.9 g (4%)
Sodium24.9 mg (1%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
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.
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