This Almond Meringue Roulade is crispy but still easy to roll thanks to one trick. The almonds and the chestnut filling complement each other brilliantly to create a perfect dessert.
Almond Meringue Roulade – Why Did I Make It?
A few weeks ago I had a friend over for late lunch.
I knew that, just like me, she loved 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 meringue roulades. 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.
Almond Meringue Roulade – (Accidental) Crispy Roulade
This Almond Meringue Roulade was completely different from 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 meringue complemented the chestnut filling so well.
And it all happened by chance 😉
Almond Meringue Roulade with Chestnut Filling
A recipe for a crispy Almond Meringue Roulade filled with whipped cream and chestnut puree.
- 4 egg whites from large eggs (or 5 from small ones)
- 220 g caster sugar
- 1 tsp almond extract
- 1 tsp white wine vinegar
- 50 g ground almonds
- 2 tbsp flaked almonds
- 300 ml double cream
- 5-6 tbsp sweetened chestnut puree
Preheat an oven to 190 Celsius degrees (170 for fan ovens).
Line a 25 cm x 35 cm (or similar) baking tin with baking paper.
Whisk the egg whites till stiff; continue whisking and add 1 tbsp of sugar, beat for 10-20 seconds more and add another 1 tbsp of sugar, continue until you have used all the sugar.
Gently stir in the almond extract, vinegar and ground almonds.
Spread in the prepared tin, sprinkle with the flaked almonds, put to the oven and bake for 30 minutes till golden and firm.
Remove from the oven, cover with a sheet of baking paper and a damp tea towel.
Whip the cream till stiff; stir in the chestnut puree.
Remove the tea towel from the top of the meringue but keep the baking paper. Carefully flip the meringue upside down so the top with the flaked almonds is now on the bottom on the paper.
Gently peel off the paper and spread the chestnut filling on top.
Roll the roulade carefully, use the paper to help you.
The meringue recipe comes from the BBC Good Food site.