Method: 1. Beat the egg whites, salt and lemon juice/acid until the mixture is very stiff and dry. 2. Add the sugar very gradually beating continuously and allow a half a minute between additions. 3. Beat well until the meringue will stand up in stiff shiny peaks. 4. Fold in vinegar. 5. Bake for 75 minutes at 250 degrees. 6. Do not remove from the tray until cool. 7. Decorate the top with strawberry halves. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 6/93
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 219.5mg||8 %|
|Potassium 216.1mg||6 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.2g|
|Protein 14.4g||21 %|
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Calories per serving: 209
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