Is it possible to make meringues with splenda. I fancied something "sweet" the other day and thought I could have had meringues with cream, yummy. Then I wondered about making my own with splenda. Has anyone tried this? or would they be rubbish made with the artificial sweetner.

Joyce

There are several threads on meringues here -- just use the search feature, and you should have no problem finding them. The short answer is that yes, Splenda works fine, and should substitute 1-for-1 for the sugar in your favorite recipe. If your recipe uses cornstarch, you probably want to just omit it. I'm not exactly sure what the starch is for -- stabilizing the egg whites, maybe? -- but it's perfectly possible to make a good meringue without it. The recipe I use is the "warm method" meringue from the Joy of Cooking, which doesn't use any cornstarch, but I've seen it several times, especially in Australian pavlova.