pavlova meringue question
anyone with more experience with meringue than me?
i want to try my hand at pavlova, but i really do not want to use a cup of sugar. most of the recipes call for that and then fewer egg whites. the "no sugar" versions call for more egg whites and about 2 tsps of splenda or related chemical nonsense.
i'm thinking that if i use the "low carb/sugar free" recipes, i would use
5 egg whites
1/4 tsp cream of tartar
1-2 tbsp of sugar
then coconut cream whipped cream (coconut cream, chilled and whipped, with some vanilla), and then berries and fruit, it would make for a nice "nz-y" dessert for my aunt's birthday dinner before she leaves the country.
it would be very low in sugar.
anyone have any experience with pavlovas?