6 Serves
160 Mins
Heat the oven to 120°C and line a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
167 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
122 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
576 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
1 g / 28 gSugar
36 g / 50 gSaturated Fat
9 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Whip the egg whites and cream of tartar until foamy, then gradually add the sugar and continue beating until the meringue is glossy and holds firm peaks.
Fold in the vanilla, then shape the meringue on the lined baking sheet with a shallow center for the topping.
Bake until the outside is crisp, then turn off the oven and let the meringue cool completely inside before removing it.
Whip the heavy cream to soft peaks, spoon it over the cooled meringue, and finish with the fresh berries just before serving.
38
g70
g12
g
