02-11-2010, 02:03 PM
Does anyone have a good recipe for meringue cookies without the sugar? I tried replacing the sugar with splenda, but it mixed up kind of soupy; it was fluffy when I used the sugar. (FYI, the mixing bowl was glass, I tried with the cream of tartar and the egg whites were room temperature.) Do I switch sugar exactly? Or is there a formula? Should I be using the special stuff for baking?