Sugar Free Pavlova

 6 egg whites

1/2 c. Pyure Stevia

2 tsp vanilla extract

1 tsp vinegar (plus 1 tsp for cleaning)

1/2 tsp cream of tartar

1/4 tsp xanthan gum

Preheat Oven to 300 F. Place flat plain brown paper bag or parchment paper on pan. Cut a 8" diameter circle of parchment and place in center of lined tray.

Clean a mixing bowl thoroughly with vinegar. Dry well with paper towels. This assures no particles of grease are present which can cause the egg whites to not whip to stiff peaks.

Use a stand mixer to whisk egg whites to stiff peaks. Add sweetener 1 T at a time. Waiting 30 seconds between. Once all sweetener has been added, scrape down sides of bowl and mix a further 3-5 min until glossy. You should no longer taste any granulation.

Add vanilla, vinegar, cream of tartar, xanthan gum. Mix 3 min.

Turn oven down to 250 F.

Spoon mixture into large high pavlova. Smooth sides and top to desired pattern. 

 

Place brown paper bag segment into center to keep center from closing when it bakes.

Bake 90 minutes. Turn oven off and leave Pavlova to cool in oven with door closed - about 1 hour. 

Transfer to cake stand by carefully peeling off the back. Do not pull; it will crack.

Top with whipped coconut cream and berries.

see https://madcreationshub.com/recipe/sugar-free-pavlova/#recipe  

{and p. 128 Better Homes and Gardens 1989 edition for original recipe with sugar}