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

" 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.

On Apr 9, 12:46 pm, Dave Smith > wrote:
> " 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.

Did anyone try to make caramel out of it? LOL!!

On Apr 9, 2:46 pm, Dave Smith > wrote:
> " 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.

Perhaps, but meringues are just egg whites and since they can be made
a variety of ways, this is just one more. The reduced calories make
this version worthwhile. If you want something to taste like meringues
made with sugar you will be disappointed. The Splenda recipe book says
you can't make meringues this way and they recommend making a syrup
with Splenda plus some sugar by heating it, cooking it down, then
adding this to the egg whites. This might be closer to what people
might expect out of a meringue. All I can say is that for me it works
using the packets. The advantage is a savings of several hundred
calories since the 9 egg whites would normally require at least 2 cups
of sugar which definitely does not fall into the low-calorie camp
anymore. To each his own. dkw