So this weekend i decided to make a Meringue roulade
so roulades don`t typically have flour, chocolate ones have cocoa powder but do sometimes have egg yolks, whites
This one is just meringue rolled so a little tedious, filled with cream and summer berries, make sure it is completely cool or the cream may melt a little and only fill close to when your going to serve it, contrary to the recipe saying fill it and store before serving
some recipes call for cornflour and vingear like when making a pavlova so may try that next time
tasted a little eggy to me like meringues do, seeing this is only cooked for less than 30 minutes compared to hour or overnight for meringues/pavlova to dry out.
Adampastryguy 