8 Serves
100 Mins
Preheat your oven to 150°C and line a baking sheet with parchment paper.
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Vitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
320 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Using an electric mixer, whip the egg whites until soft peaks form, then gradually add sugar while continuing to beat until stiff, glossy peaks form.
Gently fold in the cornstarch, white vinegar, and vanilla extract into the meringue mixture.
Spread the meringue onto the prepared baking sheet, shaping it into a circle with a slight depression in the center.
Place in the oven and immediately reduce the temperature to 120°C. Bake for 75 minutes, then turn off the oven and let the Pavlova cool completely inside with the door slightly ajar.
38
g70
g12
g
Japanese
