8 Serves
102 Mins
Preheat your oven to 150°C and line a baking sheet with parchment paper.
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Vitamin E
1 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
145 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
496 mg / 4,700 mgSodium
332 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Using an electric mixer, whip the egg whites until soft peaks form, then gradually add caster sugar while continuing to beat until the mixture is thick, glossy, and holds stiff peaks.
Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula.
Spoon or pipe the meringue onto the prepared baking sheet, shaping it into a circle with a slight depression in the center.
Reduce the oven temperature to 120°C and bake the meringue for 75 minutes, then turn off the oven and let it cool completely inside with the door slightly ajar.
Once cooled, top the meringue with whipped heavy cream and fresh fruit before serving.
38
g70
g12
g
