Thank you Lena, I still want to try making these with a healthier sugar substitute like coconut sugar (finely ground) or Xylitol but in my searching for a recipe, most chefs mention that sugar works best so that's what I used in my first attempt. As long as the substitute is finely grounded. As with conventional meringues, I found castor and even icing sugar works best, regular sugar sometimes leaves undissolved particles and those will cause an uneven texture in the meringues.
I hope we see your interpretation here:)