Sugar-Free Mini Pavlova Cake

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy

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Add the cream of tartar and continue to beat until soft peaks form

Gradually add the granulated erythritol or sugar substitute, one tablespoon at a time, while continuing to beat the egg whites

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Spoon the meringue mixture onto the prepared baking sheet to form mini pavlova nests, shaping them into small rounds with slight indentations in the center

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Bake the mini pavlovas in the preheated oven for about 1 hour and 15 minutes, or until they are dry and crisp on the outside

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Once the pavlovas are cooled, whip the heavy cream until stiff peaks form. Spoon the whipped cream into the center of each mini pavlova

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