Pavlova Cups

• Beat egg whites until foamy
• Add in cream of tarter, salt and Swerve Confectioner's Sweetener
• Beat on high until stiff and resembles marshmallow cream. It has to be stiff enough to pipe with a 3 M tip in piping bag. If it doesn't pipe easily, beat egg whites longer.
• Using parchment paper to line a baking sheet or use a silpat.
• Turn oven down to 200 degrees F. for one 1/2 hour. Lower heat to 180 degrees for 1/2 hour. Turn oven off and leave in oven for one hour. You CAN bake these for 75 minutes at 200 degrees, but they may get too golden. I try to keep them as white as possible. The ideal is soft inside, crunchy outside. They will be soft when you turn oven off, but the outside will crisp up as they cool.
• Cool completely. These are best made several hours before serving, up to a few days.