Mon, Sep-08-03, 07:00
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Registered Member
Posts: 1,182
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Plan: SPII IS/BOAG
Stats: 186/136/140
BF:A lot/18%/20%
Progress: 109%
Location: Jackson, MS
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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.
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