For LoRA Usage Please Read Details -------&gt;Please avoid using too many LoRA's as that can mess up your image!~ Vixon's recipe for Pavlova ~IngredientsFor the meringue1 1/2 teaspoons pure vanilla extract2 teaspoons white vinegar1 1/2 cups granulated sugar1 1/2 tablespoons cornstarch3/4 cup - 6 large egg whites, preferably room temperaturePinch saltFor the topping2 pints fresh or frozen berries1/4 cup sugarWhipped cream for toppingInstructionsPour the vanilla extract and vinegar into a small cup.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.Slowly pour in the vanilla/vinegar.Whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.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.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.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.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.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.Remove from heat and let cool completely. If you make the sauce ahead of time, store it in the fridge.Top with your favorite filling (lemon curd, raspberry or blueberry sauce, and/or freshly whipped cream) and serve.

Black Tulle & Floral Dress

FloralBlackTulleDressILL.safetensors

illust

v1.0

creator: freckledvixonworks best at 0.75Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for Pavlova ~IngredientsFor the meringue1 1/2 teaspoons pure vanilla extract2 teaspoons white vinegar1 1/2 cups granulated sugar1 1/2 tablespoons cornstarch3/4 cup - 6 large egg whites, preferably room temperaturePinch saltFor the topping2 pints fresh or frozen berries1/4 cup sugarWhipped cream for toppingInstructionsPour the vanilla extract and vinegar into a small cup.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.Slowly pour in the vanilla/vinegar.Whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.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.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.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.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.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.Remove from heat and let cool completely. If you make the sauce ahead of time, store it in the fridge.Top with your favorite filling (lemon curd, raspberry or blueberry sauce, and/or freshly whipped cream) and serve.

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