To Make the Pavlova

• Preheat oven to 200°F.
• Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment.  Once they are frothy, add in the cream of tartar and continue mixing.  
• When they reach soft peaks, slowly start adding the sweetener and beat until they reach stiff peaks.  Add in the vanilla and salt, then continue beating until well combined.
• Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out 8 pavlovas onto a baking sheet lined with a Silpat or parchment paper.  Pipe into a circle about 4" in diameter and pipe a rim around the edges to create a well in the centers.
• Bake for 1 hour, then turn the oven off and keep the pavlova's in the oven for 1-2 hours without opening the door.  Baking times will vary depending on the size you make them.
• The very center will be slightly chewy and the outside will be crisp and delicate. Serve with some homemade whip cream and fresh berries over the tops.