Recipe of Any-night-of-the-week Gluten Free Almond and Lemon Meringue Roulade - Free Download

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We hope you got benefit from reading it, now let's go back to gluten free almond and lemon meringue roulade recipe. 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 cook Gluten Free Almond and Lemon Meringue Roulade:

1. You need 4 of large egg whites.
2. Use 225 g of caster sugar.
3. Provide 1 tsp of almond extract.
4. Provide 1 tsp of white wine vinegar.
5. Take 50 g of ground almond.
6. Take 300 ml of double cream.
7. Take 1-2 tbsp of icing sugar.
8. Prepare 6 tbsp of lemon curd.
9. Take 1 tbsp of toasted flaked almond.
10. You need of Decoration:.
11. Prepare 3 of strawberries, halved.

Instructions 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..

With the shorter end facing you, roll up the roulade (don't worry if it cracks!). Transfer to a serving dish, seam-side down. Drizzle the roulade with a little extra lemon curd and decorate with the extra raspberries. 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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