Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, gluten free almond and lemon meringue roulade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Gluten Free Almond and Lemon Meringue Roulade Kimberlie Buckinghamshire UK. Top tip for making Lemon meringue roulade. Use a good-quality lemon curd for a fresh zesty Gluten-free scones. This gluten-free lemon meringue pie is a luscious, sweet and tart pie baked in a buttery gluten-free crust topped with a crown of meringue.
Gluten Free Almond and Lemon Meringue Roulade is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Gluten Free Almond and Lemon Meringue Roulade is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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 4 large egg whites
- Take 225 g caster sugar
- Take 1 tsp almond extract
- Prepare 1 tsp white wine vinegar
- Get 50 g ground almond
- Take 300 ml double cream
- Get 1-2 tbsp icing sugar
- Prepare 6 tbsp lemon curd
- Make ready 1 tbsp toasted flaked almond
- Make ready Decoration:
- Make ready 3 strawberries, halved
Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue.
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.
Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (see Mary's tip, below). Finish with a light dusting of icing sugar, if you like. Zesty Lemon Meringue Roulade (gluten free) by Adriana Rabinovich & an opportunity to have her teach you!
So that is going to wrap it up for this special food gluten free almond and lemon meringue roulade recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
