Question on eggs, almonds and sugar
I enjoy making new things. A favorite cookie I make uses two parts almond flour to one part confection sugar an one part dried melon rehydrated with Grand Manier and held together with an egg yolk. The resulting product isn't cooked, rather its pressed for three days under a heavy weight and then cut into delicious bite sized pieces.
I'd like to play with this idea but use stevia in place of the sugar but I'm wondering if the egg will be safe. In other words, I think the sugar keeps the egg from going off but I'm not positive. An alternative might be to use egg white or even to bake it but I'm still curious about the egg yolk and the sugar.
Any idea out there?