Sugar Free Strawberry Meringue

When I first heard that my husbands favourite dessert is a meringue I thought....great! Impossible to make sugar free!!  If you don't know, meringues consist of beaten egg whites and sugar and baked until hard. That's it.
What I didn't realize is that in Brasil, the meringue is slightly different. From what I have gathered, it is similar to a Pavlova (an Australian dessert).

Somehow, my husbands godmother (a goddess in the baking world) still managed to make a decent meringue using only a sugar substitute.  I decided to try it myself and for the most part it was successful.

The egg whites did form into stiff peaks but after baking they proceeded to deflate :( Also they weren't very crunchy....it was more of a taffy like consistency.  Then my second mistake: the chantilly.  I was told to use frozen chantilly (like Cool Whip) and then beat that into stiff peaks. DIDN'T HAPPEN!

But nonetheless it didn't come out too bad.  Another problem were the proportions. Definitely not enough to make an entire cake.  In the end I made 4 mini cups and they looked much better.

Here is the final product.  I am still going to work on it. For starters I will make fresh whipped cream and see if I can use some egg stabilizers like Cream of Tartar.

For now here is a picture of the dessert. It still proved to be a successful Easter dessert!