About this recipe: This is a handy dessert for anyone with a sweet tooth but who has to survive on a strict sugar-free diet!
If crispier meringues are desired, turn off the oven after one hour and let the meringues sit another 10 minutes before removing them.
Be sure to use a sucralose or stevia-based artificial sweetener. Other sweeteners lose their sweetness when cooked.
Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!
There's something basically wrong with using Stevia in this recipe... you end up with a meringue that doesn't look right as a mixture (grainy, slack, not shiny) compared to real meringues. Once cooked it's bite is wrong... it just doesn't feel correct... and it leaves a fibrous feel in the residue in you rmouth. I'm really good at sugar meringues and the stevia equivalent are frankly terrible. I tried a tweak of omitting the cocoa powder but even these browned in an oven in the way real meringue doesn't do. If you really can't have meringues made with sugar these are no way a replacement. They're deeply sad and inferior, you'd be better off with something that doesn't pretend to be something it isn't. If you're avoiding sugar from choice these won't satisfy the craving. - 18 Dec 2016