6 Serves
95 Mins
Heat the oven to 120°C and line a baking sheet with parchment.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
86 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
91 mg / 1,250 mgPotassium
476 mg / 4,700 mgSodium
462 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
4 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Whip the egg whites until foamy, gradually add the sugar, and continue until the meringue is glossy and holds firm peaks.
Pipe or spoon the meringue into round shells on the prepared sheet.
Bake until the shells are crisp and dry, then cool them completely on a rack.
Place a shell on each serving plate, add vanilla ice cream, and finish with whipped cream.
3
g50
g10
g
