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Did anyone ever try using sugar substitute, like Splenda, in a meringue recipe? My girlfriend has this nummy recipe called "Snow Eggs" and I want to try them, but they have a lot of sugar. I thought I could cut carbs and calories if I used Splenda, but am thinking it might ruin the recipe totally - any clues if it would anyone? tx!

My box of splenda says it works the same as sugar. I guess you could always make it and see if it works right or flops. :P Let us know!

Yuppers, guess that's what I'll have to do - I was just hoping someone knew before I go fool with it just to get a flop, but flop or not, I"ll know once and for all. :wink: