Almond Meringue Roulade – (Accidental) Crispy Roulade
A few weeks ago I had a friend over for late lunch. I knew that, just like me, she loves meringues, so I had no problem with choosing a perfect dessert for her: a meringue roulade with a chestnut filling. I got to the kitchen in the morning only to discover I had neither corn nor potato starch that I always used for my meringues. Before setting off to a shop, I decided to look for an alternative recipe. As always BBC Good Food site helped me solve my problem: I found a recipe in which ground almonds were used instead of any starch.
This meringue was completely different than the one I always used for my roulades: it was thinner and crispy. I was a bit worried it was going to break while I was rolling it. But it seems that keeping it under a damp cloth after I baked it, did make it pretty elastic. The whole cake tasted divine and probably better than if I had used my original recipe as the almond-y meringue complemented the chestnut filling so well. And it all happened by chance 😉