SparkPeople Sponsors help keep the site free!

Posts: 5,158
11/20/09 1:49 A

I like Splenda and use it it quite a bit, but it does NOT work in all recipes. Even the company-produced cookbooks admit that. It doesn't have the same physical properties and bulk as sugar, so anything that relies on sugar to make it crisp or hard won' work with Splenda.

Meringues need sugar for the crystaline structure. Instead of Splenda, you *might* be able to use erythritol, a sugar alcohol. It's sometimes sold in crystal form, and most sources say it's the safest low-calorie sweetener. It's not as likely to cause digestive problems as sorbitol, malitol, etc, it's never been linked to cancer or infertility like stevia has, and it's natural. It's outrageously expensive, though, so you'll want to make sure you have another use for what you'll have left, and make a very small batch of the meringues the first time to be sure it works.

Then again, if there are no diabetics in the family, you could probably just make the meringues with real sugar, but less of it. It doesn't take a lot of sugar to stabilize the meringues. And even the original, full-sugar recipe was probably very low calorie for a cookie.

current weight: 134.5

184 169.25 154.5 139.75

125

Posts: 1,795
11/18/09 10:01 P

Are you using eggs with the yolks removed or egg whites from a carton? I know egg whites from real eggs with yolks removed can whip up very nicely with NOTHING else in them. I always add my sugar after the fact. Egg whites from the carton will not whip because of pasteurization.

current weight: 131.2

170 158.75 147.5 136.25

125

Posts: 514
11/18/09 11:27 A

Sounds like the splenda is causing a bad reaction with the eggs to keep them from peaking.

I wouldn't use splenda. I've found while it's lower in calories, it actually increases the grams of sugar in my recipes. Meringue cookies are naturally low in fat and calories without making any swaps. I'd opt for real sugar, and enjoy :)

Pounds lost: 10.0

0 6 12 18

24

Posts: 290
11/17/09 9:43 P

I have tried twice to make a simple meringue cookie using Splenda instead of sugar. Once I used half Splenda, half sugar and once I used all Splenda --- both wouldn't beat to the stiff peak stage --- anyone know if it's b/c of the Splenda? I've read that you can sub it for sugar in ALL recipes -- please help as I need these for a dessert tray on Turkey Day!

Pounds lost: 11.0

0 12.5 25 37.5

50