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
HAZELNUT & BAILEYS MERINGUE CAKE
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
- Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
- Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
- To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
Nutrition Facts : Calories 662 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
HAZELNUT AND ALMOND COOKIES
This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.
Provided by Chuck
Categories World Cuisine Recipes European Italian
Yield 60
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
- In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
- Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
- Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 8 g, Fat 6.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 7.5 mg, Sugar 6.4 g
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