I used a sugar substitute and measured exactly the same amount. It was too sweet. Next time I will cut the SPLENDa down to 1/3 cup. I will make again.
From EatingWell: March/April 2007
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.