Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, gluten free almond and lemon meringue roulade. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Gluten Free Almond and Lemon Meringue Roulade is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Gluten Free Almond and Lemon Meringue Roulade is something that I’ve loved my entire life.
Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream. Roll up carefully, using the paper to help you.
To get started with this recipe, we must first prepare a few components. You can have gluten free almond and lemon meringue roulade using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Gluten Free Almond and Lemon Meringue Roulade:
- Make ready 4 large egg whites
- Make ready 225 g caster sugar
- Prepare 1 tsp almond extract
- Prepare 1 tsp white wine vinegar
- Take 50 g ground almond
- Get 300 ml double cream
- Make ready 1-2 tbsp icing sugar
- Get 6 tbsp lemon curd
- Take 1 tbsp toasted flaked almond
- Make ready Decoration:
- Make ready 3 strawberries, halved
Spread the lemon cream evenly over the cold meringue. It was surprisingly easy to make the roulade. Place in the fridge to firm up for up to half an hour, before slicing. Carefully turn out the cooled meringue onto the sugared paper.
Instructions to make Gluten Free Almond and Lemon Meringue Roulade:
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
- Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
- To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
- Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.
Peel off the baking paper from the base of cooked meringue. Spread the white chocolate filling over the meringue, leaving a couple centimeters border around the edges. Wash, drain, hull and quarter the strawberries. If you make one thing out of all of my recipes, make it this one. I mean - I have a lot of other delicious recipes too, but my god this one is good.
So that’s going to wrap this up with this exceptional food gluten free almond and lemon meringue roulade recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
