|Saturated Fat Acids||13.88 g|
|Sugar added||33.55 g|
1 serving contains
|Saturated fatty acids/g||13.88|
Recipe author: EAT SMARTER
Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.
Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.
Continue beating until the mixture becomes glossy then fold in the remaining sugar.
Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.
Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.
Let cool then fill the middle with the cream and top with the rhubarb.