Lemon or Lime Meringue Roulade
4 egg whites
1/2 c sugar
1/2 c Splenda
1 tsp almond extract
1 tsp white wine vinegar
1/4 c ground almonds
2 T confectioners sugar, sifted
6 T lemon or lime curd
1/2 pt heavy cream
toasted sliced almonds
Preheat oven to 325 degrees, and line jelly roll pan with a single sheet of parchment paper.
In mixing bowl with mixer, beat the egg whites until stiff peaks form. Gradually beat in sugar 1 tablespoon at a time. Stir in the almond extract, vinegar and ground almonds and mix together lightly.
Turn into the parchment lined jelly roll pan, smoothing the top with a spatula. Tap the pan lightly to remove any air bubbles. Bake for 30 to 35 minutes or until the top is a pale golden color and feels firm and set. Remove from oven and cool.
In the meantime, whip cream until thick, and reserve. Invert the cooled roulade onto a large sheet of parchement paper sprinkled with the 2 tablespoons of sifted confectioners sugar. Carefully strip off the lining paper. Spread roulade with the lime curd and then the whipped cream. Let sit a few minutes to allow the roulade to soften. Carefully roll. The roulade will crack slightly as you roll, which is normal. Sprinkle top with toasted almonds.
