Hi, can anyone tell me if they have tried to make a pavlova using glucose instead of castor sugar. I have some egg whites I want to use up & thought I would try it. Any ideas????

Same, I've tried artificial sweetener, but the problem is the dexrose and artificial sweetener disvolves too quickly when mixed into the egg whites so it turns more into meringue (like you get on those lemon meringue pies). I have heaps of eggs at the moment so I'm keen to try again and try something else.

If you make it as Italian Meringues from the book it turns out quite well.

There is a discussion here about it.  http://sweetpoison.myfreeforum.org/ftopic1681-0.php