Preheat the oven to 350 degrees. Combine egg whites, salt, and white vinegar in a bowl of an electric mixer (or use a hand mixer), and beat on high until soft peaks form. Combine the 3/4 cup sugar and cornstarch in a small bowl and add to the egg whites in thirds, whisking in each addition completely. Add the vanilla, and beat until soft peaks form.
Line a baking sheet with parchment paper, and put the meringue on it in 8 big spoonfuls. Use a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200 degrees, and bake for an hour. Turn off the heat, and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
Meanwhile, whip the cream together with the remaining sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with blueberries, and serve.
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|Serving Size: 1 Serving (633g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 405 (34%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 27.5g||137 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 163mg||50 %|
|Sodium 422.2mg||15 %|
|Potassium 481.7mg||13 %|
|Total Carbohydrate 191.5g||56 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 186.2g|
|Protein 18.5g||26 %|
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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.
Calories per serving: 1207
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