meringue shell
 

I made meringue shells with my carb-days recipe,
only now I substituted splenda for sugar. They came out really weird--looked great until I touched
them and then they disintegrated into a lot of soft
fluffy crumbs. Now I see a recipe on this site by Atomhockeymomm....From Barbo's site...Carol Williams posted it. It is at www.lowcarb.ca/recipes/dessert117.hmtl.
2 large eggwhites, a pinch of cream of tartar,
half a tsp of vanilla, and 7 tbsp Splenda.
It looks exactly like what I tried---but mine had failed, so I hesitate to try again.
Any advice? I'd love to have a successful one on
Easter!