Articles & Recipes
Strawberry Meringue Roll
Ingredients
½ cup or 4 egg whites (125ml)
¼ teaspoon cream of tartar
1cup brown sugar (170 grams)
¼ teaspoon vanilla
1 cup finely chopped pecans (145 grams)
1 tabsp caster sugar (18 grams)
1 cup thinly sliced fresh strawberries (100 grams)
2 teaspoons caster sugar (9 grams)
Method
Beat egg whites and cream of tartar until stiff but not dry.
Slowly beat in brown sugar one tabsp at a time.
Continue beating until it is not grainy to the tongue.
Beat in vanilla.
Fold in chopped pecans.
Line a Swiss roll tin with baking paper.
Spread meringue mixture over evenly, making sure to get into corners.
Place in 200°C oven and then turn down to 130 and leave for 1 hour.
Place a piece of greaseproof paper on the counter and sprinkle with 1 tabsp of caster sugar.
Flip meringue out upside down on paper.
Arrange thinly sliced strawberries on top leaving the last 5 cm of one long end free.
Roll up, starting on the other end as if making a Swiss roll. Use the paper to help roll and then leave paper wrapped around to cool.
Place on a serving dish and sprinkle with a little more caster sugar.
Note this must be done fresh from the oven or the meringue will crack when you are trying to roll it.
Slice and serve with pouring custard or non-fat vanilla yoghurt.
Serves : 8
Nutrients per Serve :
KJ 825, Calories 201, Carbohydrates(grams) 25, Fat(grams) 9.9, Protein(grams) 3.45
Note
Gluten Free, Lactose Free, Vagetarian
Tips
Saturated fat 0.62 g