Meringues low carb style are usually a disappointment. The sugar is a big part of making meringues crunchy and lofty and making the crystalline structures that just make it all work. I'm thinking with some less paleo ingredients like eryrithitol and polydextrose(PDX) one *might* be able to do it.

I really should try it. I have both ingredients on hand and I love meringues!