Pour egg whites into a deep bowl or mixer bowl. Make sure that not a drop of yolk remains, and that the dishes are dry and clean. After a couple of minutes, when foam starts to appear, increase the speed to maximum and continue to mix, adding sugar at a time. Add lemon juice and beat with a mixer at medium speed. Make sure the crystals are completely dissolved. After about 10-13 minutes, when firm peaks form, add the cornstarch and beat for another 10-15 seconds. Line a baking sheet with parchment paper, you can also use a special Teflon or silicone baking mat. Spread the meringue in an even layer so that the thickness is no more than one and a half centimeters. Top with almond chips. Bake at 320°F for about 30 minutes. After this time, the meringue will have a crispy crust, and the inside of the cake will remain soft. If you overdry the base, it will not curl, but break. Turn the finished meringue onto a dry, clean surface, such as parchment paper or a rug. Spread the cooled cake with cream (prepared by mixing cream cheese, heavy cream, peanut butter, and powdered sugar) so that the roll keeps its shape. Make sure the layer is even and not too thick. On the edge that will be outer after folding, apply less cream. Top with berries, fruits, nuts or other toppings. Place them throughout the area. Carefully roll up the Meringue roll. The meringue will crack a little during the process, but this is quite normal. Pack the finished roll in foil or cling film. Leave in the refrigerator for a couple of hours. Additionally, dessert can be decorated with berries or chocolate.
