Here's a question I've long wanted an answer to. Most of the meringues I've tried (commercially made, baked by myself, baked by other bakers) are consistently too sweet for my taste. Obviously, sugar is not there just for taste - but how can I reduce it, and how low can I take this amount? Any suggestions (i.e., "can cut up to X percent", "replace Y sugar with Z starch", etc.)?

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