Making diabetic meringue - HELP!!

[Dave W]

Today my lovely carer, dietician, cook and wife used some of our home grown apples and blueberries to make a meringue pie. It was absolutely delicious BUT despite her best efforts she couldn't get the meringue topping to firm up. She used Xylitol instead of sugar to make the topping.
Does anyone have any suggestions about how to make a crisp topping without using sugar?

BTW A few months back we discovered a Tesco lemon meringue pie in the freezer and decided not to waste it, so I had some. It sent my BG stratospheric!!

Dave
(currently salivating like the proverbial Pavlovian dog at the thought of the apple & blueberry meringue that's left - crispy topping or not 😛

 

[Vicsetter]

I've seen recipes for Pavlova using Splenda, but not tried it. Try this: http://www.food.com/recipe/splendid-splenda-meringues-76529

 

[Dave W]

I've seen recipes for Pavlova using Splenda, but not tried it. Try this: http://www.food.com/recipe/splendid-splenda-meringues-76529

Many thanks! I pass this to the cook!!!

 

[Radders]

I have made meringue using Splenda. It wasn't as crisp as the sugary version but that might just be my oven!

 

[Dave W]

I have made meringue using Splenda. It wasn't as crisp as the sugary version but that might just be my oven!

Could also be due to the cook!🙂

 

[Copepod]

Since cookery is basically chemistry and sugar is different to Xylitol.
I suspect that the Tesco lemon meringue pie from the freezer has lots of sugar in the filling and pastry as well as some in the meringue.
I'd suggest having a smaller portion of proper meringue with sugar, instead of a larger piece with Xlitol that doesn't work adequately.

 

[Mark Parrott]

I made some meringues at the weekend using Sucrolose sweetener. They were crisp but too light. Crumbled to bits when touched. But I've never made them before & dont think l whisked the egg whites enough.

 

[Lilian]

Cooked fruit will raise BG higher and quicker than raw and also when cooked you will eat more because it cooks down. So even a small portion could be two apples. Then there is the pastry to add to this as well as the meringue topping. So you have to look at the big picture too. If you had it with cream it would have helped to slow digestion down a bit. Also did you have it after a meal containing carbs in as well.

 

[Marsbartoastie]

I've made meringue using Truvia sweetener. In order to get it crisp I had to cook it in a low oven for ages...far too long for a lemon meringue pie. I'd therefore suggest that you cook the meringue topping separately (like a Pavlova) and then just before serving pop it on top and voila...job done. 🙂