Ingredients:

  • 6 large egg whites
  • 1.25 cups powdered monk fruit sweetener
  • 1 tsp cream of tartar
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla bean paste
  • 1.5 cups cold heavy whipping cream
  • 2 tbsp powdered erythritol
  • 0.5 tsp vanilla extract
  • 1 cup fresh raspberries
  • 0.5 cup blueberries
  • 0.5 cup sliced strawberries

Instructions:

  1. Preheat your oven to 250°F (120°C). Wipe your mixing bowl with lemon juice or vinegar to ensure it is grease-free. Draw an 8-inch circle on parchment paper, then flip the paper over on a baking sheet.
  2. Beat the egg whites and cream of tartar in a stand mixer on medium-low until foamy. Increase speed to medium-high and add powdered monk fruit sweetener one tablespoon at a time until glossy, stiff peaks form. Fold in the apple cider vinegar and vanilla bean paste.
  3. Pile the meringue onto the parchment circle, creating a slight crater in the center. Immediately turn the oven down to 200°F (95°C) and bake for 75 minutes. Prop the oven door open with a wooden spoon for 45 minutes to cool gradually.
  4. Whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form. Spread onto the cooled meringue and garnish with fresh raspberries, blueberries, and sliced strawberries.