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minikin

Minikin's Journal

Routine Ramblings of an Occasionally Interesting Housewife


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Sigh of disappointment
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minikin
Splenda does not do the same thing as sugar, when combined with albumin and constant agitation over a 212° heat source.

So I'm cooking the globs of not-at-all-frosting-consistency substance in a slow oven for an hour to see what kind of meringue might form.

Update: Working without a recipe, I overcooked the blobs. They were too brown, but crisp. I think If i can dig up my lazy chocolate chip cookie recipe, I might be able to produce passable crunchy cookies.

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I cooked for holidays with Splenda one year. I found I had to decrease the amount of it in forgotten cookies to make them palatable. I ended up using 1/4 cup=1 cup called for. They still tended to be very collapsable.

It worked much better in making spiced almonds.

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