8 Serves
79 Mins
Preheat your oven to 120°C and line a baking sheet with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
2 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
15 µg / 400 µgCalcium
41 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
329 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Using an electric mixer, beat the egg whites until soft peaks form, then gradually add sugar while continuing to beat until the mixture is stiff and glossy.
Gently fold in cornstarch and vanilla extract, then spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
Bake for 55 minutes until the exterior is crisp, then turn off the oven and let the meringue cool completely inside with the door slightly ajar.
Whip the heavy cream until soft peaks form and spread it over the cooled meringue, topping generously with fresh berries.
38
g70
g12
g
Japanese
