Pavlova In A Glass

1. Mix with a electric mixer the egg whites for 3 minutes. Gradually add spoon by spoon the sugar, the vinegar and the salt. Keep on stirring until its firm.

2. Put baking paper in a casserole dish or Pyrex.

3. Preheat oven at 150°C or 300°F.

4. Arrange the meringue in the Pyrex and place in the oven.

5. Reduce temperature at 140°C or 280°F and cook for 90 minutes.

6. When the pavlova is cold enough, break in pieces and put them in glasses mixed with the fruits, also in small pieces.

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Nutrient	Quantity
Total fats	0.2805 g
Protein	17.985 g
Carbohydrates	61.113 g
Energy	320.25 kCal
Water	149.319 g
Aspartic acid	2.013 g
Calcium, Ca	12.5 mg
Niacin	0.1732 mg
Arginine	1.0692 g
Riboflavin	0.7358 mg
Glutamic acid	2.5575 g
Sodium, Na	275.35 mg
Total lipid (fat)	0.2805 g
Manganese, Mn	0.0331 mg
Fructose	0.1305 g
Proline	0.7178 g
Sucrose	0.1155 g
Choline, total	1.815 mg
Sugars, total	59.8775 g
Serine	1.3167 g
Vitamin B-6	0.0082 mg
Selenium, Se	33.365 g
Ash	1.054 g
Pantothenic acid	0.3135 mg
Phenylalanine	1.1319 g
Copper, Cu	0.0426 mg
Betaine	0.495 mg
Thiamin	0.0066 mg
Methionine	0.6584 g
Iron, Fe	0.178 mg
Carbohydrate, by difference	61.113 g
Phosphorus, P	25.15 mg
Folate, total	6.6 g
Alanine	1.1616 g
Valine	1.3349 g
Glycine	0.6814 g
Glucose (dextrose)	0.566 g
Zinc, Zn	0.0575 mg
Isoleucine	1.0906 g
Maltose	0.1155 g
Leucine	1.6764 g
Folate, DFE	6.6 g
Tryptophan	0.2062 g
Galactose	0.1155 g
Starch	0.756 g
Lactose	0.1155 g
Tyrosine	0.754 g
Vitamin B-12	0.1485 g
Histidine	0.4785 g
Threonine	0.7409 g
Folate, food	6.6 g
Magnesium, Mg	18.4 mg
Lysine	1.3299 g
Potassium, K	273.8 mg
Cystine	0.4736 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	233.4	59.862	0
Salt	0.5 teaspoon	0	0	0
Egg white	5	85.8	1.2045	0.2805
Vinegar	1 teaspoon	1.05	0.0465	0