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 Austrian classic is probably the oldest known cake in the world, but you can…
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 😉
Almond Meringue Roulade with Chestnut Filling
A recipe for a crispy Almond Meringue Roulade filled with whipped cream and chestnut puree.
Are you looking for a new delicious recipe to use asparagus? Then surely this fragrant pasta with salmon, prawns and…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.