We're glad you enjoyed this article, Debbie! You're welcome to experiment with using sugar replacers, but typically a meringue made with a sugar replacer doesn't crisp up, it stays soft rather than developing a crunchy exterior and chewy interior. It will probably be successful in the drizzle or glaze that you've mentioned though. For the cake rings, you could try using the ring from a springform pan. Depending on how thick your meringue batter is, you might be able to pipe it free-form by drawing 8" circles on a piece of parchment paper and then flipping it over so you can still see the marks but your batter won't be directly touching the marker lines. We hope this can help and happy baking! 

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