Hi Barbara, since we've developed our own Baking Sugar Alternative this tends to be our frame of reference when it comes to sugar substitutes, so I can't speak to how other sugar substitutes might perform, but we've found that our BSA isn't very well suited for meringue-type recipes, including meringue cookies. This is because the meringue doesn't crisp up properly and stays a bit too soft and flexible. You might be able to get a way with substituting a portion of the sugar with our BSA, but the cookies will still likely be softer than normal. I definitely wouldn't recommend substituting more than half the sugar (by volume) with our BSA, and it might be best to start with even less than that and see how well the cookies turn out. 

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