How to make
Beat the egg whites with all the ingredients except the xanthan gum. Put it at the end and beat again.
Put baking paper in a tray and grease it with a little oil. With a larger piping bag, form mini towers. Then make a hole in the middle with a spoon.
Bake in a preheated oven at 210°F (100°C) for about an hour and 15 minutes.
My oven is gas, the lowest setting is 280°F (140°C). I baked for about 40 minutes.
Remove the finished mini pavlova and let them cool.
Whip the cream into a thick cream.
Add the rest of the ingredients and beat again.
Fill the mini cakes with the cream.
Decorate the keto mini pavlova with fruit on top.
