" wrote:
>
> You can make meringues using Splenda or Equal. The granular Splenda
> works best to make the meringue a little more like meringues made with
> sugar, but the packets work too. The ones I make are neither crunchy,
> nor chewy like some meringues, but are soft throughout with a light
> brown outer edge. Use 9 egg whites and 25 packets of Splenda or Equal.
> Beat the egg whites, sweetner, a splash of vanilla and a little cream
> of tartar (optional) on high until peaks form, then dollop them onto
> parchment paper on a cookie sheet and bake at 300 F for 20 min. and
> turn off the oven and bake another 10 min. If you are looking for the
> crunchy meringues, this is not them, but they are very low calorie,
> loaded with protein and delicious. dkw


Without that nice texture they really aren't meringues. The last time
Splenda Meringues was discussed I thought the consensus was that meringues
were one of the things for which Splenda is not a good substitute.