[Sca-cooks] Sugar Free Meringue

[Terry Decker]

It's worth considering.  I was wondering if the Splenda was part of the
problem, or at least the maltodextrin filler was.

I'm planning to take another shot at sugar free lemon meringue, but I'm
going to dig out McGee and rethink the chemistry of the process.  I also
want to compare several recipes for the pie to see if any have a balance
between the ingredients I prefer.

Bear
>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?
>
>Adamantius