description: <p>works best at <span>0.77 - 0.85</span></p><p><span style="color:#fab005">lora is made completely from my own concept art.</span></p><p>Please avoid using too many LoRA's as that can mess up your image!</p><p>remember to leave hearts and reviews &lt;3</p><p>~ Vixon's recipe for Pavlova ~</p><p>Ingredients</p><p>For the meringue</p><p>1 1/2 teaspoons pure vanilla extract</p><p>2 teaspoons white vinegar</p><p>1 1/2 cups granulated sugar</p><p>1 1/2 tablespoons cornstarch</p><p>3/4 cup - 6 large egg whites, preferably room temperature</p><p>Pinch salt</p><p>For the topping</p><p>2 pints fresh or frozen berries</p><p>1/4 cup sugar</p><p>Whipped cream for topping</p><p>Instructions</p><p>Pour the vanilla extract and vinegar into a small cup.</p><p>In a large bowl whip the egg whites and salt, until soft peaks/trails start to become visible and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Stir the cornstarch into the sugar in a small bowl then slowly and gradually sprinkling in the sugar-cornstarch mixture into egg whites.</p><p>Slowly pour in the vanilla/vinegar.</p><p>Whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.</p><p>On a baking sheet lined with parchment paper or a silicone liner, pipe or spoon the meringue into 8 to 10 large round mounds that are 3 inches wide. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.</p><p>Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F. Bake for 50 to 60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white (not tan-colored or cracked). The interiors should have a marshmallow-like consistency.</p><p>Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around.</p><p>Gently lift from the baking sheet and cool on a wire rack. The meringues will keep in a tightly sealed container or individually wrapped at room temperature for up to a week if your house is not humid.</p><p>If you want to make a berry sauce, heat the berries over medium heat in a medium saucepan with the sugar. Cook, stirring once or twice, for about 5 to 10 minutes, until the berries are jammy.</p><p>Remove from heat and let cool completely. If you make the sauce ahead of time, store it in the fridge.</p><p>Top with your favorite filling (lemon curd, raspberry or blueberry sauce, and/or freshly whipped cream) and serve.</p>
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