Almond Lemon Meringue Roulade Recipes
ALMOND & LEMON MERINGUE ROULADE
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
Provided by Elizabeth Clark
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
LEMON MERINGUE ROULADE WITH PISTACHIO
This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they're used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
- To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
- Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
- To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
- To serve, dust with icing sugar and decorate with Easter chicks.
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LEMON MERINGUE ROULADE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category DessertServings 8Total Time 50 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
- Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
- 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. Serve with strawberries.
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LEMON MERINGUE ROULADE RECIPE | SOUTHERN LIVING
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- In the bowl of a clean and dry stand mixer fitted with the whisk attachment, combine egg whites and salt. Beat on setting 2 and slowly stream in ¼ cup of sugar.
- Add vanilla bean paste and vinegar, and beat on high until well incorporated. Remove bowl and use a spatula to scrape meringue from the whisk attachment into the bowl.
- Beat together heavy cream and powdered sugar until stiff peaks form. Transfer ¼ cup whipped cream to a piping bag fitted with a star tip.
- Use the parchment paper to carefully lift the meringue layer out of the baking dish. Then use the paper to gently roll the meringue layer to make it more flexible.
- Transfer roll to a serving platter. Dust roll generously with powdered sugar. Use the piping bag of whipped cream to decorate a line of whipped cream dollops along the top of the log.
LEMON MERINGUE ROULADE | EGG RECIPES - BRITISH LION EGGS
From egginfo.co.uk
3.7/5 (66)Published 2012-12-17Servings 8
- Preheat the oven to 170C/325F/Gas Mark 3, 10 minutes before baking. Line a Swiss roll tin with a single sheet of greaseproof or baking paper and reserve.
- Whisk the egg whites until stiff and standing in peaks then gradually whisk in the sugar 1 spoonful at a time. When all the sugar has been added, carefully stir in the almond essence, vinegar and then the ground almonds.
- Turn into the lined Swiss roll tin smooth the top and tap the tin lightly on the work surface to remove any air bubbles. Bake in the preheated oven for 30-35 minutes or until the top is pale golden and feels firm and set.
- When ready to serve, whip the crème fraiche until thick, reserve. Invert the cooled roulade onto a large sheet of greaseproof or baking paper, sprinkle with the icing sugar and carefully strip off the lining paper.
- Place on a serving platter, sprinkle with the toasted almonds and decorate with the raspberries and serve.
LEMON AND ALMOND MERINGUE ROULADE - GOOD …
From goodhousekeeping.com
Servings 10-12Total Time 50 minsCategory DessertPublished 2013-03-26
- Make the lemon curd: in a medium pan, whisk together lemon zest, juice, caster sugar and cornflour. Add butter and egg. Heat gently, whisking constantly, until it bubbles and thickens (it will need to boil).
- For meringue, preheat oven to 190°C (170°C fan) mark 5, line a 28cm x 38cm (11in x 15in) lipped baking sheet with baking parchment. Put egg whites in a large bowl and whisk with an electric handheld whisk until they hold stiff peaks.
- Spread meringue evenly in the tin; bake for 13min or until surface is golden. While it's baking, dust a large sheet of parchment with icing sugar.
- Invert baked meringue on to the dusted sheet, remove tin (leave lining paper in place) and leave to cool.
- To assemble, whip cream and icing sugar until mixture just holds its shape. Peel top paper off meringue, spread over cream, leaving a 2.5cm (1in) border on both short sides and one long side.
- With the non-bordered long side in front of you and with the help of the base paper, roll up from the long edge - rolling it on to a serving plate at the end.
MERINGUE ROULADE WITH TOASTED ALMONDS - SUPERVALU
From supervalu.ie
- Line a large Swiss roll tray (13 x 9 1/2 inches) with parchment paper ensuring that both the base and the sides are covered.
- Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. You can use an electric hand whisk or a food mixer for this process.
- When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
- Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds. Preheat the oven to 180°C/350°F/Gas Mark 4.
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