Gluten Free Almond and Lemon Meringue Roulade

Name: Gluten Free Almond and Lemon Meringue Roulade
Total time: 2100 s
Yield: Serves 6-8 people
Cuisine: British
Ingredients: 4 large egg whites; 225 g caster sugar; 1 tsp almond extract; 1 tsp white wine vinegar; 50 g ground almond; 300 ml double cream; 1-2 tbsp icing sugar; 6 tbsp lemon curd; 1 tbsp toasted flaked almond; 3 strawberries, halved

Kimberlie @cook_17588317

Buckinghamshire UK

SERVES 6 - 8

Kimberlie @cook_17588317

Buckinghamshire UK

SERVES 6 - 8

Saved

Ingredients

Bake 30-35 mins

Serves 6-8 people

4large egg whites
225 gcaster sugar
1 tspalmond extract
1 tspwhite wine vinegar
50 gground almond
300 mldouble cream
1-2 tbspicing sugar
6 tbsplemon curd
1 tbsptoasted flaked almond
Decoration:
3strawberries, halved

Saved

Steps

Bake 30-35 mins

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.