Doodle Bug (minikin) wrote,
Doodle Bug

  • Mood:

Sigh of disappointment

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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