Toffee and Pecan Meringue Roulade
This Toffee and Pecan Roulade is the perfect gluten free dessert. Squidgy meringue, sweet caramel sauce and crunchy pecan nuts are rolled up with a sweet whipped cream filling.
Servings: 8 slices
Equipment
Ingredients
For the meringue:
- 4 egg whites
- 250 g caster sugar
- 1 tsp apple cider vinegar
- 1 tbsp cornflour (corn starch)
- 50 g pecan nuts (roughly chopped)
For the filling:
- 300 ml double cream
- 2 tbsp icing sugar
- 4 tbsp tinned caramel (or dulce de leche)
- 50 g pecan nuts (roughly chopped)
Instructions
To make the meringue:
- Preheat the oven to 190C / Fan 170 / Gas Mark 5. Line a 33cm x 23cm Swiss roll tin with baking paper. You want this to cover the base and the sides.
- Separate the eggs, being careful not to get any yolk in with the whites. Add the egg whites to a large bowl and whisk with an electric whisk until they form stiff peaks. You should be able to tip the bowl upside down and they won't move!
- Add the sugar to the egg white mixture, one dessert spoon at a time, while still whisking at a slightly slower speed. The mixture will thicken and become glossy as you do this.
- Add the apple cider vinegar and cornflour and whisk for a further 30 seconds. Sprinkle in the pecan nuts and gently fold in using a metal spoon or spatula, until distributed evenly. Be careful not to knock too much air from the mixture.
- Spoon the meringue mixture into the lined tin, using a palette knife to smooth it into an even layer.
- Place in the centre of the oven for 10 minutes until it is well risen and beginning to colour. Turn the oven down to 160C / Fan 140C / Gas Mark 3 and bake for a further five minutes. The meringue should be beginning to crack and just firm to the touch.
- Remove the meringue from the oven. While the meringue is still hot, put a teacloth on the worktop and cover with a sheet of non-stick baking paper. Sprinkle a little extra sugar on the paper, then gently turn the hot meringue out onto it. Remove the tin and leave to cool for around one hour.
To make the roulade:
- Once the meringue is cool, add the double cream and icing sugar to a large bowl and whisk for a couple of minutes until it thickens to soft peaks. You want it to be spreadable but not too stiff.
- Peel the lining paper from the cool meringue. Spread the caramel carefully in one even layer, then sprinkle over the remaining chopped pecans. Spread the cream evenly on top of the pecan nuts and caramel.
- Using the baking paper to assist you, carefully roll the meringue from one of the short sides. (You can also do this from the longer side - I prefer a short fat meringue roulade, but you may want a long, thin one!)
- Place the meringue carefully on a serving dish (with the edge of the meringue on the bottom so it holds its shape!) and serve in slices.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this toffee and pecan roulade recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this easy meringue roulade
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about this Meringue Roulade recipe!
Nutrition
Serving: 8Servings | Calories: 358kcal | Carbohydrates: 38g | Protein: 4g | Fat: 23g | Monounsaturated Fat: 9g
