I have a question - in this recipe, would it be possible to use just the dried egg whites you sell instead of fresh egg whites or meringue powder? The meringue powder has more sugar in it and I think the BC is quite sweet as it is. Or... if I use the meringue powder, is it OK to cut down on some of the sugar (either the 1/3 cup in the recipe that is added to the meringue powder when whipping or the amount added to water to make the sugar syrup)? Thanks. Yes, you can certainly use the dried egg whites. And I agree, you could cut the sugar. By using egg whites instead of meringue powder you'll want to put a bit (1/2 teaspoon) of cream of tartar into them; use 1/4 cup of sugar with the whites when whipping, and reduce the sugar in the syrup by 1/4 cup. You can also drop the water in the syrup to 1/4 cup when you do so; it will keep the time for cooking it to temperature more in line. Susan

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