preheat the oven to 250
grease and flour an 8- inch false-bottomed cake pan
beat the egg whites and salt until they are frothy
beating constantly, sprinkle in the sugar 1/4 cup at a time
add the lemon juice and vanilla
continue to beat until the mixture forms stiff peaks
transfer the meringue to the prepared cake pan, spreading it out and smoothing the top with a rubber spatula
bake in the middle of the oven for 15 minutes
turn off the heat and let the meringue dry undisturbed in the oven for 1 hour longer
loosen the sides of the meringue from the pan with a butter knife
set the pan on a large jar or can and slip down the outside rim.
let the meringue cool completely,
then run a knife under it to make sure it is not stuck to the bottom of the pan
carefully slide the meringue off onto a serving plate
Just before serving, whip the cream until stiff
spread about 1 cup of the whipped cream smoothly over the meringue with a spatula
pipe or swirl the remaining cream with a spatula and lift it up in decorative swirls and peaks
arrange the fruit attractively in a ring around the edge of the cake and serve at once
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (65%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 40.9mg||1 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.9g|
|Protein 3.1g||4 %|
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.
Calories per serving: 94
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