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How to reduce sugar in meringue kisses?

eagerMoose_104458

I usually use 2:1 sugar to egg whites weight ratio for meringues. I find the texture to be perfect, but I don't like the sweetness and calorie density. How can I significantly decrease sugar and still have perfectly crispy meringue kisses both on the outside and inside? I'm comfortable with all meringue preparation techniques.

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tshewman

You could try isomalt so the sweetness would be more neautral. Have done this with fruit and vegetable juices and works well. But the caveat is I heat them in the oven for a couple of hours.

eagerMoose_104458

I ended up giving it a try using a 1:1 weight ratio with a bit of lemon juice. I'm happy to say it worked though it took a bit fiddling with the temperatures. First I baked it for almost 2 hours at 75C fan and ended up with what I can only describe as chewing gum that held its shape. However, I then upped the temperature to about 100C fan and left it for about 45 minutes. The meringues have risen a bit and baked beautifully throughout.