I love sugar. I love sweets and I love baking. The problem is I want to keep my weight down, and also was diagnosed with pre-diabetes last year. I was able to control it with diet and exercise and my blood sugar went below the marker, but I still want to be careful.
So I want to try out different sugars and flour.
This week I tried out monkfruit sugar with egg whites to make a meringue. I’ve been having a lot of success making them with real sugar, and they are my favorite snacks, and have been so since I was a kid in New Zealand.
This DID NOT GO WELL. The sugar melted into a pool at the bottom of the meringues, the consistency of the meringues made it like a those green sponges you use to make flower arrangements with. The after taste was awful, and make your scrunch up your face after each bite. I was however able to whip up the egg whites enough to make them into stiff peaks to make a meringue, which might proof that we don’t need that much sugar to make meringues work.
So anyway, I think I will try meringue with much less or no sugar and see how that goes but unless you have serious dietary restrictions and still really crave meringues, I don’t think this is a recipe worth making.