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Parve
Easy
6 Servings
Allergens 
9 Hours
Diets
4 large egg whites
250 grams (1 and 1/4 cups) granulated sugar
1 teaspoon potato starch
1 teaspoon white wine vinegar
juice and zest of 2 lemons
3 eggs, separated
2/3 cup parve whipping cream
2 teaspoons real fish gelatin
110 grams (about 1/2 cup plus 2 and 1/2 teaspoons) granulated sugar, divided
sliced kiwi
strawberries
1 cup macadamia nuts (raw, whole)
1/2 cup sugar
melting chocolate
Using clean and dried bowl for mixer, whisk three egg whites using electric mixer or stand mixer.
Once whites look glossy and more opaque, add three tablespoons of sugar gradually. Whisk at least five minutes on high until stiff peaks form. Transfer egg whites to a separate bowl.
In mixer, whisk parve whipping cream until it forms stiff peaks. Transfer whipped cream to a separate bowl.
In a bain marie (double boiler) combine juice of 1 lemon and gelatin until gelatin dissolves. Stir as needed.
In mixer, whisk egg yolks with remaining sugar until pale yellow and creamy. Once egg yolks are creamy, add in zest, remaining lemon juice, and gelatin mixture. Remove from mixer.
Fold in whipped cream and egg whites gently.
Cover mousse with plastic wrap and let rest in the fridge for eight -10 hours.
Whisk egg whites with an electric hand mixer or stand mixer. Once whites look glossy and more opaque, add sugar gradually.
Once egg whites start to get a little firmer, add potato starch and white wine vinegar. Let beat at least five more minutes until you reach stiff peaks.
Spread onto a parchment lined baking sheet to form a thin rectangle.
Bake at 350 degrees Fahrenheit for 20 minutes.
Flip over cooled meringue onto piece of parchment paper. Gently peel layer of parchment paper that is now on top.
Spread lemon mousse onto the meringue, keeping a border around the edge.
Using the parchment paper underneath the meringue layer, roll over the meringue to create a Swiss roll.
Heat a small saucepan over medium heat. Add sugar and macadamia nuts to the pan and stir.
Continuing stirring gently until the sugar has melted and the macadamia nuts are coated in sugar syrup. Be careful not to let the sugar burn. They should be a pale amber color.
Carefully pour the nuts in a single layer onto a sheet or parchment paper. Let cool completely and then break into pieces (or smash with a rolling pin).
Garnish meringue roll with fresh kiwis, strawberries, and macadamia nuts, as well as chocolate decorations.
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Made it for my gluten free cousin and it tottaly fialed
Natalie made my shidduch, But the recipe as very hard My meringue turned crunchy. But delicious indeed.
Hey Tanya, Natalie also made my Shidduch
I was very dissapointed firstly not once did anyone make brachos , also i think it is horrible to heve naomi nachman make a show on a frum website, and not even cover her collerbone
Hi- Thanks for writing in! The halacha is that you are not supposed to say shem Hashem for entertainment purposes- ie- a video that isn’t about teaching people how to make a bracha (like ours, which are about how to make a recipe). Also, we often have multiple takes at a video shoot and we can’t have them repeating the bracha. The person in the video can make the bracha off camera if they are eating the food. We don’t have to include the full bracha in the video and in fact, some rabbonim say you shouldn’t do that- including Rav Forst. I assure you that our leaving out brachos is not due to trying to look professional, but due to actual halacha.
That said, you are bringing up a topic that is close to our hearts. That is, to make sure that we constantly make a kiddush Hashem in all the content. We really appreciate your input.