This is a revised recipe of mine that appeared in a past Diabetic Living Magazine article when the magazine was in publication.
4 large egg whites
1 cup (200g) granulated sugar substitute suitable for baking
1 teaspoon vanilla extract
1 cup (100g) hazelnuts, toasted and finely chopped
1 cup (240ml) heavy cream
1 teaspoon vanilla extract
1 cup (150g) fresh berries (e.g., raspberries, strawberries)
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
Prepare the Meringue:
In a clean, dry bowl, whisk the egg whites until they form soft peaks.
Gradually add the sugar substitute, a tablespoon at a time, continuing to whisk until stiff peaks form.
Gently fold in the vanilla extract and chopped hazelnuts.
Bake the Meringue:
Spread the meringue mixture evenly onto the prepared baking sheet.
Bake for 20-25 minutes, or until the meringue is golden brown and firm to the touch.
Remove from the oven and let it cool completely on the baking sheet.
Prepare the Filling:
In a chilled bowl, whip the heavy cream and vanilla extract until soft peaks form.
Assemble the Roulade:
Once the meringue has cooled, carefully invert it onto a clean piece of parchment paper.
Spread the whipped cream evenly over the meringue, leaving a small border around the edges.
Scatter the fresh berries over the whipped cream.
Using the parchment paper to assist, gently roll the meringue into a log shape.
. Serve:
Slice the roulade into portions and serve immediately.
*Note:* This recipe is designed to be lower in carbohydrates, making it more suitable for individuals managing diabetes. However, it’s essential to monitor portion sizes and consider individual dietary needs.
My original recipe pictured below, contained a sugar-free chocolate hazelnut spread in the filling.
