A few weeks ago I had a friend over for late lunch.
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.
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 😉