Instructions:

1. Preheat oven to 325F
2. Beat egg whites with a mixer on medium speed. Once bubbles start to appear (~1 min), add in the cream of tartar and continue mixing.
3. Gradually add in the sugar 1/3 at a time, making sure that the sugar is dissolved before adding more.
4. Once the meringue is stiff (If you flip the bowl upside down it shouldn’t move), spread the meringue over a parchment paper lined rectangular baking sheet. The meringue should be no thicker than 1/2 inch.
5. Sprinkle the almond flakes evenly on top, and place in preheated oven for 25 mins, or until golden brown.
6. While the meringue is baking, pour the whipping cream, sugar, and vanilla extract into a medium bowl and mix until it has turned into whipped cream.
7. Once the meringue is done, take it out and let cool completely.
8. Once the meringue has cooled, flip the meringue upside down onto another sheet of parchment paper and peel back the old parchment paper.
9. Spread the cream evenly to cover the side of the meringue without the almond flakes. Sprinkle the strawberries on top.
10. Roll the long side of the meringue a little at a time until it’s complete.
11. Garnish the top of the roulade with more cream, icing sugar, or strawberries if you wish. Enjoy!