Thank you!

I JUST made some with Allulose… seemed to work fine and no weird aftertaste

Yes you could probably just dollop with a spoon, let me know how it turns out for you!

hi, I know this is an old post but I was curious if piping them is necessary? could I just use a spoon to dollop them onto the parchment lined baking sheet?

Same thing happened to me today

Yes could be the sweetener. What else is in the Swerve confectioners besides erythritol?

Allulose is the PERFECT 1:1-by-weight replacement sweetener for table sugar. It is a non-caloric ‘rare’ sugar (1/10 the calories of table sugar and 70% as sweet) with very fine crystal structure, which allows it to dissolve readily in the presence of liquids. I have made the best Italian meringue with it. And because it is a real sugar, it actually caramelizes better and at a lower heat-point than table sugar. Yes, because it’s not widely known yet, it can be very expensive. I buy it in 25kg bags at wholesale for about $4/kilo — I’m fortunate to be able to pick it up at a local warehouse, so I don’t have to pay for shipping — just a few dollars in gas for the 45 mile round trip. I won 7 awards for my 7 various sugar-free preserved foods entries (including 2 First Place/Best of Class ribbons) at the 2025 LA County Fair — all made exclusively with allulose.

Sorry no i have not tested it with those.

Yes add some natural food coloring to the whipped egg whites while it’s whipping. I use this; https://amzn.to/3xhZdnx

well you asked this great question several years ago. did you ever find a solution? if so can you pass it on. I don’t see a response here. I would like to know too.

Forgot to mention – I’ve tried both straight egg whites, powdered egg whites & a mix of both. Surprisingly, I really liked them – also worked nicely in thickening up real egg whites when I got desperate w a hand mixer that just couldn’t cut it w my stiff peaks… still super airy density, believe it or not

I am killing myself trying to figure out how to make meringues using 100% MONKFRUIT SYRUP sweetner… I think it’s like 6x sweeter than sugar & you only need drops to sweeten anything. I despise Eurithytol- it does leave a slight aftertaste, need too much of it & has a very weird cooling effect in the mouth. I’ve found the 100% MONKFRUIT SYRUP, which is hard to find not mixed with the other (sub par, for me) sweetners out there… plus it has ZERO effect on metabolism or even KETOsis for that matter… BUT cannot figure out how to get meringues right.
My last batch held up & bake time (convection) was super short, but they were sooo lightweight that they literally melted in my mouth before I could even taste them. Kind of like a communion wafer type consistency.
Don’t know how I could use this sweetner (+ cream of tartar & a flavoring) to get the right consistency of a proper meringue ‘cookie’ – ANY IDEAS?