This is another of those really useful recipes to have up your sleeve. Just four ingredients put together make a very special pudding indeed. I have made this hazelnut meringue for summer buffets, autumn suppers and for a family weekend pudding, and it is one of those puddings that everyone seems to love, either on its own, or served with some fresh fruit. It has the added bonus of being gluten free, too, which ticks another box in my house.
I actually think this roulade is nicer the day after it’s made, as I prefer a soft and less crisp meringue. Any leftovers keep very well for a couple of days, as the meringue develops a particularly enjoyable chewiness after a day or two.
If you’ve never made a meringue before, it’s really very straightforward. Just make sure you whisk the egg whites well before adding the sugar gradually, and make sure the meringue is stiff before transferring to the prepared tray. Runny meringue won’t work so well.
I photographed the roulade on the chopping board, ready to slice. It’s so popular, I just cut it up and it disappears almost immediately, without fail.
- For the meringue
- 5 large free range egg whites
- 275g golden caster sugar (unrefined)
- To assemble
- 75g hazelnuts, skinned
- 300ml double cream, softly whipped
- Icing sugar, to dust
- First of all, prepare your tin. Line a 30x20cm swiss roll tin with non-stick baking parchment and set aside. Preheat your oven to 180C Fan.
- Start by making the meringue. Whisk the egg whites until pale and fluffy. Add the sugar and continue to whisk for another 10 minutes. Do make sure you whisk for this long. The meringue will be very stiff and glossy by this time.
- For a little extra flavour, pop the hazelnuts onto a baking tray and place into the oven as it warms up for 5 minutes. Remove the hazelnuts from the tray, chop roughly and allow to cool.
- Once the meringue is whipped, spoon into the prepared baking tray and level out using a palate knife. Sprinkle the chopped hazelnuts over the top of the meringue.
- Place the meringue into the oven and bake for 12 minutes. After this time, turn down the oven to 160C Fan and bake for a further 20 minutes.
- Remove the meringue from the oven and set aside to cool for 30 minutes.
- Once the meringue is cool, set out a large sheet of non-stick baking paper on the kitchen work surface. Place the meringue face down on the new sheet of paper, with the sheet it was baked on facing up. Very carefully, peel off the baking paper that lined the swiss roll tin.
- Spread the softly whipped cream over the meringue and roll up lengthways.
- Dust the meringue lightly with icing sugar before serving, sliced.