Hey there. I have three questions on hand 1.) Can I substitute instant clearjel with carboxymethyl cellulose (CMC) on any recipe? By how much? 2.) Can I use CMC to stabilize meringue intended for baking? I feel that if such thing is possible, it will be a huge solution to my sad looking runny macarons batter. In case of macarons, I'm on french meringue side, rather being on italian meringue side 3.) Can I use maltodextrin in place of sugar in meringue? I know that eventhough maltodextrin has higher glicemic index compared to sucrose, it has far less sweetness level compared to sucrose which can benefit me a lot. Thank you so much!

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