8 Serves
82 Mins
Preheat your oven to 150°C and prepare a baking sheet by lining it with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
491 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
0 g / 28 gSugar
42 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Using an electric mixer, beat the egg whites until soft peaks form, then gradually incorporate the granulated sugar until the meringue is stiff and glossy.
Gently fold in the cornstarch and white vinegar to stabilize the meringue structure.
Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
Reduce the oven temperature to 120°C and bake for 54 minutes until the exterior is crisp, then turn off the oven and allow the meringue to cool completely inside.
Whip the heavy cream until soft peaks form and spread it over the cooled meringue base.
Top the dessert with fresh passion fruit pulp for a bright, acidic finish.
38
g70
g12
g
