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

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.