Hi, I’m Clara. Today, I will show you a way to prepare gluten free almond and lemon meringue roulade recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really 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 popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Gluten Free Almond and Lemon Meringue Roulade is something which I have loved my whole life.
To bewith 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 can achieve 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
- Get 1 tsp white vinegar
- Get 50 g ground almond
- Prepare 300 ml double cream
- Prepare 1-2 tbsp icing sugar
- Prepare 6 tbsp lemon curd
- Get 1 tbsp toasted flaked almond
- Make ready Decoration:
- Get 3 strawberries, halved
Steps 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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