Ingredients
6 large egg whites2/3 cup finely ground hazelnuts6 tablespoons instant vanilla pudding mix1-1/3 cups sugarFILLING:1-1/3 cups heavy whipping cream1 tablespoon sugar1/2 teaspoon vanilla extract1 can (11 ounces) mandarin oranges, drained1 ounce bittersweet chocolate, chopped
Preparation
Let egg whites stand at room temperature 30 minutes. Meanwhile, combine ground nuts and pudding mix. Line a 15x10x1-in. baking pan with parchment.
Preheat oven to 350°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in nut mixture.
Pipe meringue in long strips or spread over prepared pan until entire pan is covered. Bake until set and dry, about 20 minutes. Cool completely. Cover meringue with parchment; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment from meringue.
For filling, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread cream over meringue and top with oranges; roll up jelly-roll style, starting with a long side and peeling parchment away while rolling.
Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.
