Whisking eggs with Erythritol vs sugar
I have a great recipe that calls for 2 eggs whisked with 1 cup of sugar.
I tried twice to beat the eggs so that I would get them to peaks and it doesn't happen.
I read on the subject and it says that will not happen because of erythritol properties. I would need more moisture to get it to work.
So I am trying to figure out how I can modify my recipe to make it work.
I need to get a batter that will flow but what I get is dough that has to be pushed down in the baking pan.
Recipe: Mazurka cookies
2 eggs beaten with 1 cup sugar to peaks
1 cup flour mixed with 1 tsp baking soda
Combine both and add 1 cup of raisins/craisins and 1 cup of crushed walnuts.
Spread on sheet and bake at 350F for 30 minutes.
The original is outstanding but not for a diabetic.