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I have found this method to achieve a decent meringue with less sugar: Set a pan of water to simmer. Using a metal bowl or the top of the double boiler, place your egg whites over the simmering water.Add about half the usual amount of granulated or superfine sugar and stir until the sugar is dissolved. I don't use a thermometer. Take the egg white ...


I found that by adding some vanilla extract at the end that it added flavor to compensate for less sugar.

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