Keto Berry Pavlova

Directions

1. 1
   Preheat oven to 265F / 130C/ 110 fan.
2. 2
   Wipe your bowl with vinegar.
3. 3
   Place the egg whites in the bowl and whisk on medium (I used a Kitchen aid, speed
4. 4
   for about 2 minutes until the eggs are foamy.
5. 5
   Gradually add the powdered erythritol, 1 tablespoon at a time, whisking for 30 seconds before adding more (kitchen aid speed 6 or 7). Once all the sweetener has been added, scrape down the sides of the bowl with a spatula and continue whisking for about 1 minute.
6. 6
   Add the vinegar, arrowroot and optional vanilla for a further 30 seconds - 1 minute or until still and glossy. Should be about 10 - 11 minutes from start to finish.
7. 7
   Spoon the meringue onto a baking tray lined with baking paper, shaping it into a rough 22cm round with a spatula. Use the spatula to make a small indent in the center, building up the sides into a nest shape, so that it can hold the whipped cream and berries once it’s baked. (For individual pavlovas, spoon 6 rounds of meringue onto a large baking tray lined with non-stick baking paper and make shallow indents in the center.)
8. 8
   Place in the oven, reduce the temperature to 215F / 100C / 80 fan and bake for 1.5 hours. Turn the oven off and allow the meringue to cool, with the door closed, for at least 3 hours to overnight to crisp up.
9. 9
   Once cooled, carefully lift from the greaseproof paper.