LOVE LEMON MERINGUE?
…then you’ll love these zesty creations!
Serves 6- 8 Prep 15 mins Cook 35 mins 1
4 large egg whites 225g caster sugar 1 tsp almond extract 1 tsp white wine vinegar 50g ground almonds 300ml double cream 1-2 tbsp icing sugar 6 tbsp lemon curd 1 tbsp toasted flaked almonds 3 strawberries, halved, to decorate
Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with some baking parchment.
2 Whisk the egg whites until stiff. Slowly add the sugar, still whisking, until glossy and stiff.
3 Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Turn 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 the oven, cover with baking parchment and a damp tea towel. Leave to cool.
5 To serve, whip the cream until thick. 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 two thirds of the cream.
6 Roll up carefully, using the paper to help you. Spoon or pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves. PER SERVING (8) 394 kcals, fat 25g, saturates 13g, carbs 38g, sugars 36g, fibre none, protein 4g, salt 0.1g