Place egg whites into TM bowl and whip 2 min/Butterfly/speed 3.
Add half the coconut palm sugar and salt slowly through hole in lid as you whip further 2 min/Butterfly/speed 3. Remove mixture into a separate bowl and set aside.
Without cleaning bowl, add all remaining ingredients and whip 20-40 sec/Butterfly/speed 4 until cream is holding stiff peaks. Remove Butterfly.
Add egg white mixture to TM bowl and mix 12 sec/Interval. Finish with spatula until well combined.
Divide between 8 small glasses and refrigerate (or freeze) until well chilled and holding solid.
Serve with a nut praline, (shown) or shortbread biscuit for texture. (Oh, and of course, enjoy!)