FOR THE MERINGUE:
FOR THE CHANTILLY CREAM:
BERRIES TO SERVE ON THE SIDE:
For the meringue, pour 4 egg whites into a bowl. Using a beater, beat until they begin to thicken.
After a while, add salt and keep beating. Add 2 tablespoons of sucralose powder and continue beating. When we see the meringue begins to thicken, add the rest of the sucralose and beat until obtaining a meringue with stiff peaks.
Lastly, add vanilla extract and beat some more.
Using a piping bag, on parchment paper or Silpat, make the merenguitos and bake for 10 to 15 minutes at 360°F, until they detach easily.
For the Chantilly cream, add all the ingredients to the blender and blend until obtaining a thick cream.
In a plate or glass, pour a base of Chantilly cream, some merenguitos, and mixed berries on top.