Has anyone had success using artificial sweetners for baking? If so, what type of baked goods and which brand/type of sweetner?
Most of my baking involves using using up leftover egg whites so almond or coconut macaroons. I would be particularly interested if anyone has made sugar free meringues or macaroons with success. For me, getting the right texture is important. Brittle on the outside, soft and chewy on the inside.