In a large bowl, combine meringue powder, cornstarch, water, and vanilla extract. Beat at high speed with an electric mixer for 2 minutes. Gradually add Splenda Sweetener and corn syrup, beating at high speed until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry.
How to Make Meringue
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.
If you are making a pie or baking Alaska, you will need about 2 tablespoons sugar per egg white. If you are making a hard meringue, you will need about 14 cups sugar per egg white. Does The Amount Of Sugar Affect Meringue? Stabilizing the egg foam is important because sugar adds sweetness to the egg foam as well as stabilizing its structure.