Hi, I’m Marie. Today, I will show you a way to prepare gluten free almond and lemon meringue roulade recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gluten Free Almond and Lemon Meringue Roulade Recipe
Gluten Free Almond and Lemon Meringue Roulade is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Gluten Free Almond and Lemon Meringue Roulade is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook gluten free almond and lemon meringue roulade using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Gluten Free Almond and Lemon Meringue Roulade:
- Get large egg whites
- Get caster sugar
- Get almond extract
- Prepare white vinegar
- Make ready ground almond
- Take double cream
- Get icing sugar
- Take lemon curd
- Make ready toasted flaked almond
- Get Decoration:
- Take strawberries, halved
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.
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