I was really enjoying the long weekend I had for Easter Holidays… and I was in the mood for baking too. I tried this meringue roulade recipe for the very first time using Egg Replacer and the results was awesome 
It was perfect for me with almonds and walnuts. The original recipe was using hazelnuts. Well, any kind will do 
Those ladybirds loved it too
Chocolate Meringue Roulade Recipe
Adapted from: Channel4.com
- For meringue cake
- 3 large, organic egg whites (I used Egg Replacer)
- 175g white caster sugar
- 1/2 tsp vanilla extract
- 1 tsp cornflour
- 40g toasted chopped hazelnuts, plus extra to decorate (I used almonds and walnuts)
- Butter, for greasing
- For filling
- 284ml double cream
- 2 tbsp Nutella
- Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
- In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tablespoon at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract and cornflour until combined.
- Fold in the hazelnuts and spread in the tin. Bake at 190°C/fan170°C/gas 5 for 15 minutes.
- Turn out onto baking paper. Whip the cream to soft peaks and fold in the Nutella.
- Spread over the cooled roulade and roll up. Dust with icing sugar and scatter with more chopped hazelnuts.
- Notes: I was preparing only half of the dough for the meringue cake. For half of the dough, I have to use Egg Replacer measurement which equal to 6 egg whites.
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this looks gorgeous!!
i love the meringue cake peeking out!
this is one of my favorite food blogs; please keep the yumminess coming!
Thank you Kathy!
Oooh, that looks absolutely gorgeous and delectable! Fabulous job!
~Kurious Kitteh
oh wow what great presentation
sweetlife
what type of egg replacer do you use?
Hi, we are using Orgran No Egg “Egg Replacer”. You can check it out at http://www.orgran.com/product-information/packet-mixes-3.html
Hi, I was wondering regarding instruction number 6 for half the recipe you used the egg replaced? or for the whole recipe? Will the meringue work with just egg replacer?
Thank You
Harman
Hi Harman, we used the egg replacer for the whole recipe.
We just started using Orgran’s Egg Replacer. We do love it, but one issue we’ve noticed is that the powder clumps and clings to the bowl. Do you have any advice on how to prevent the clumpage and keep it eggy?
Hi Merlinda,
I usually mix the powder in a cup before adding it to the cake/something mixture. I do notice some clumpage too but I don’t know myself how to avoid it. Sorry
Bytheway, my son is now not anymore allergy to eggs so I started to use normal eggs again