Beat the egg whites in a mixing bowl until frothy, then gradually add the granulated monk fruit sweetener. Add vinegar, arrowroot starch, and vanilla. Beat until stiff peaks form.
Transfer meringue to a parchment-lined baking sheet. Use a rubber spatula to shape the pavlova, leaving a dip in the center.
bake and top
Transfer to a 350°F-preheated oven and reduce temp to 175°F. Bake for 75-90 minutes then off let the pavlova sit another hour with the oven turned off. Serve with your favorite toppings of choice.