When it comes to baking, I always would prefer healthier versions. Otherwise, I don't see the point to take the time and effort to use almost the same main ingredients, other than having fun or frustration....
I am wondering if I can substitute confectioner sugar with coarser less refined or processed sugar to beat up egg whites to make foams?
Thanks
I am wondering if I can substitute confectioner sugar with coarser less refined or processed sugar to beat up egg whites to make foams?
Thanks