Gluten Free Almond and Lemon Meringue Roulade
Gluten Free Almond and Lemon Meringue Roulade

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gluten free almond and lemon meringue roulade. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Gluten Free Almond and Lemon Meringue Roulade is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Gluten Free Almond and Lemon Meringue Roulade is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular 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:
  1. Take 4 large egg whites
  2. Prepare 225 g caster sugar
  3. Take 1 tsp almond extract
  4. Get 1 tsp white wine vinegar
  5. Make ready 50 g ground almond
  6. Prepare 300 ml double cream
  7. Prepare 1-2 tbsp icing sugar
  8. Prepare 6 tbsp lemon curd
  9. Take 1 tbsp toasted flaked almond
  10. Prepare Decoration:
  11. Take 3 strawberries, halved

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.

Steps to make Gluten Free Almond and Lemon Meringue Roulade:
  1. Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
  2. Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

I mean - I have a lot of other delicious recipes too, but my god this one is good. Meringue is considered quite a difficult thing to make, but it is actually very easy as long as you are precise. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue.

So that is going to wrap this up for this exceptional food gluten free almond and lemon meringue roulade recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!