Excellent questions, Paul! 1. I haven't made that meringue, but I've tasted it. It's definitely sweeter, and to me tastes more like marshmallow rather than meringue. This might be a great way to go if you make an especially tangy, sour pie filling. Usually, people use meringue powder when they don't want to deal with the hassle of separating eggs or finding recipes that use the leftover yolks. It's ideal for folks who might not keep fresh eggs in the house at all times since it can be stored in the pantry for months on end. 2. I have tried to continue whipping meringue in hopes that the sugar granules would eventually dissolve, but I was never able to get rid of all of those little bumps. It still tastes great, but I'm not a fan of the appearance if I'm making meringue for a special occasion. 3. I've never made sugar-free meringue, but it can totally be done. Splenda's website offers a pretty large variety of sugar-free meringue recipes but if Splenda isn't your sugar substitute of choice, most sugar replacers offer many recipes on their sites. That way you don't have to do any guesswork in substituting for regular sugar in existing recipes. Let me know if you have any other questions! Annabelle@KAF

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