When making meringue can a sweetener like swerve be used instead of sugar?



HalfPint May 26, 2020
From what I read, should be ok to use Swerve. I would use the "Confectioners", which seems to be formulated for foamy sweets (like frosting and meringue). I don't see much in the ingredients that would affect the behavior of Swerve in baked goods, though the oligosaccharides gives me a bit of pause since it's derived from starchy vegetables which can affect the texture of baked goods. The bulk of Swerve is the erythritol which is a sugar alcohol and therefore still has a similar structure to a sugar molecule. That tells me that it will behave like sugar, for the most part. Let us know how it goes.
Shannon May 28, 2020
Thank you so much for the info. Hubby is diabetic and I thought that meringue would be a nice treat for him!
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