'Ullo. Me again.

Had some success with a little candera . But there's a but.

I like my meringue's more like old-fashioned vanilla slice fillings. So I found if I used double cream (me bad) or even butter cream when making the meringue, I needed very little sweetener, if any, on the basis that in any recipe, as an example, that it's better to have a little butter which you enjoy, than a lot of marge......

If you mean the topping - a little candera works, but it's more important when you're beating the egg white to have the freshest eggs and make sure the bowl is absolutely free of oil or grease - heck, if you beat the whites sweetener free, you could even get away with putting the egg white on top of the meringue, and sprinkling a little sweetner on top before you put it in the oven....