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10 Serves
107 Mins
44 g
68 g
32 g
Preheat your oven to 120°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Egg
Cream Of Tartar
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FilipinoVitamin E
1 mg / 15 mgVitamin K
4 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
30 µg / 400 µgCalcium
84 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
735 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
0 g / 28 gSugar
58 g / 50 gSaturated Fat
20 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Using a stand mixer, whip the egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks are achieved.
Transfer the meringue into a piping bag fitted with a star tip and pipe decorative rings and a base onto the parchment paper.
Bake the meringue shapes for 60 minutes until dry and crisp, then turn off the oven and leave the door slightly ajar to cool completely inside.
Whip the heavy whipping cream with a touch of vanilla extract and icing sugar until firm, then assemble the cooled meringue layers with the cream.
Granulated Sugar
Egg White
Heavy Whipping Cream
Icing Sugar
Vanilla Extract
Vitamin A
296 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 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
30 µg / 400 µgCalcium
84 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
58 g / 50 gSaturated Fat
20 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
9
g73
g13
g
ItalianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgAlcohol
0 g