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?

I can't answer your question, but I Googled it and got this, among other results:

http://www.recipezaar.com/splendid-s...eringues-76529

.....and this.....

http://caloriecount.about.com/mering...bakers-ft19564

...so hope one of them helps!