Re attempt on the Sugar Free Strawberry Meringue

Attempt #2:

I made two changes for this version of the meringue.

First, I used 4 egg whites because the 2 in the previous recipe were clearly not enough.

I also added the sweetener at an earlier stage of whisking but I still got stiff peaks.

**Note: Stiff peaks are just after the soft peak. As I learned, a soft peak is when you turn the whisk at it makes a curl, a stiff peak is just a few seconds afterwards and when you flip the whisk, the foam remains immobile**


I placed this in the oven where it still maintained a nice volume....unfortunately once I removed the rack, it was golden, but FLAT again.  Still need to invest in some Cream of Tartar. See if that helps.

My second change which was really great was making the chantilly (whipped cream) from fresh cream (35% fat).  I was able to make a really great and creamy chantilly.  The only thing I realized afterwards, is that it could have used a bit of Splenda to sweeten it up.  It wasn't terrible because of the sweetness of the strawberries, but still. I wanted just a bit more to make it a great sweet dessert.


Overall attempt #2 was improved. I still want to try the egg whites with cream of tartar, so stay tuned for attempt #3.