In the classic recipe for whipping egg whites, a large amount of sugar is used. This allows for an increase in volume and the creation of a smooth, fluffy, and elastic mass.
However, if you simply replace sugar with a sugar substitute, the results may be disappointing. The volume and texture of most universal substitutes (such as Prebiosvit, FitParad, or Novasvit) differ from sugar. The only good alternative to sugar in this regard is erythritol. It has properties similar to sugar.
If you don’t have erythritol, you can add lemon juice to the egg whites, start whipping, and gradually add the sugar substitute during the whipping process.
Whipping Technique
To achieve the best results, it is important to follow a few recommendations:
- use medium speed on the mixer;
- for 100 g of egg whites, the whipping time is about 8-10 minutes at medium power in a small bowl;
- the larger the bowl, the longer you need to whip.
It is important not to overdo it: whipping for too long will result in a mass that is too dense, making it difficult to incorporate evenly into the batter.
On the other hand, insufficiently whipped egg whites can make the batter too dense and heavy.
Checking Readiness
Perfectly whipped egg whites have a smooth, glossy texture and hold their shape well, but should not be too stiff.
To ensure proper whipping, try to turn the container with the whipped egg whites upside down. If they do not spill out, you have achieved the desired consistency.
