Turn on the oven to 325 degrees. Prepare the tin or tray for baking, using baking paper, or butter greaseproof paper and run under the cold tap. Shake off excess water and place in tin or on the tray ready for baking. Beat the egg whites to a foam, then add the salt or cream of tartar. Continue to beat to a stiff foam--when the peaks curl over. Gradually add the 3/4 cup sugar while beating all the time. Continue to beat until the peaks stand up--the stiff stage. Mix the 1/4 cup sugar and cornstarch and quickly beat this into the meringue. Beat the vanilla and vinegar into the meringue until just mixed. Pile high on the prepared paper. Place in the oven to cook, and turn the oven down to 120 degrees or the lowest temperature you can set your oven. Cook for 2 to 2 1/2 hours, then turn off oven. Leave for 30 minutes, then take out. While still warm, peel off paper and place on serving dish. When cold, top with whipped cream and fresh fruit or berries. Serve chilled--freezes well. Jan Clifford is a cooking instructor in Christchurch, New Zealand. Recipe by: Good Morning America
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1402g)|
|Recipe Makes: 1|
|Calories from Fat: 12 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1315.8mg||45 %|
|Potassium 1319.4mg||35 %|
|Total Carbohydrate 610.4g||180 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 610.1g|
|Protein 86.4g||123 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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