my own concept artHey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Pavlova ~IngredientsFor the meringue<ul><li>1 1/2 teaspoons pure vanilla extract</li><li>2 teaspoons white vinegar</li><li>1 1/2 cups granulated sugar</li><li>1 1/2 tablespoons cornstarch</li><li>3/4 cup - 6 large egg whites, preferably room temperature</li><li>Pinch salt</li></ul>For the topping<ul><li>2 pints fresh or frozen berries</li><li>1/4 cup sugar</li><li>Whipped cream for topping</li></ul>InstructionsPour 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.

Smoke Sesh Dress

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