Yes, you can make meringue without any added sugars. Just remember to use only egg whites and not yolks. Egg whites are very acidic and if left alone, they will start to coagulate and separate into curds and whey. This is why we need to add a stabilizer such as cornstarch or gelatin.
How to Make Meringue
Use ultrafine Baker’s Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker’s Sugar to help prevent “weeping” or sogginess. Meringues will weep if there’s any undissolved sugar. Don’t put granulated sugar in a food processor to achieve a finer grain.
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