[Sca-cooks] Sugar Free Meringue

[Sue Clemenger]

Maybe a blend of sucrose and Splenda?
--maire, who just scrapes the meringue off to get to the nummy lemon
part, anyways....

"Phil Troy/ G. Tacitus Adamantius" wrote:
>
> Also sprach Terry Decker:
> >The meringue works but didn't get to where I wanted it either due to the use
> >of Splenda or bad technique (I do need practice).
>
> My own experience suggests a meringue made with Splenda is sort of...
> insubstantial. I think the Splenda, in spite of the little bit of
> maltodextrin, simply doesn't have the polymer-extension capability of
> sugar. Or something like that. In safe layman's terms, it just
> doesn't get syrupy enough. Maybe a syrup with glycerine or something
> like that?
>