Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, gluten free almond and lemon meringue roulade. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
With a homemade lemon curd that's spread on top of an almond flavoured meringue, it's refreshing and delicious. Drizzle over lemon curd, then scatter over most of the flaked almonds. Classic tart and sweet Gluten Free Lemon Meringue Pie with a simple cookie crumb crust, smooth and creamy lemon curd, and topped with a fluffy toasted meringue.
Gluten Free Almond and Lemon Meringue Roulade is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Gluten Free Almond and Lemon Meringue Roulade is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have gluten free almond and lemon meringue roulade using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Gluten Free Almond and Lemon Meringue Roulade:
- Take 4 large egg whites
- Make ready 225 g caster sugar
- Prepare 1 tsp almond extract
- Get 1 tsp white wine vinegar
- Get 50 g ground almond
- Prepare 300 ml double cream
- Make ready 1-2 tbsp icing sugar
- Make ready 6 tbsp lemon curd
- Take 1 tbsp toasted flaked almond
- Take Decoration:
- Make ready 3 strawberries, halved
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. 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. Gently fold in the almond meal, rice flour, baking powder and lemon zest.
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.
Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little. Check out this video recipe for making gluten free Almond Flavored Meringues at home. Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds.
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