PAVLOVA
Preheat oven to 300 degrees.
Be sure your mixing bowl and beaters are clean (even wipe them with vinegar to be sure) so no fat or oils are on them.
6 T Freeze dried egg whites along with 2 T water per egg white
3 T powdered sugar (or powdered natural sweetener for low carb)
2 t vanilla
Mix the egg white powder and water in your mixing bowl to soft peak stage. With the mixer running on low, add in the powdered sugar or sweetener and the vanilla very slowly, once it's all added in and dissolved into the egg whites, increase speed to medium until it's thick and glossy and stiff peaks.
Turn it out onto parchment in a big blob and then use the back of a large spoon or a large icing knife to pull up the sides, and use your big spoon to scoop out the center a bit.
Turn your oven down to 225 degrees and bake for 1 1/2 hours, turn off your oven and leave it in (without opening your oven) for at least 6+ hours. I made mine in the late afternoon and left it overnight.
Served the next day with homemade lemon curd and fresh berries (strawberries and blueberries are good - as well as raspberries).
