Sugar Substitues

2 Feb

A question for your guys….

I know there are a bunch of natural, organic, zero-calorie sweetener these days (I use stevia in my morning coffee) but for some reason I never bake with it. In fact, I have a big bag of regular sugar sitting my pantry at this very moment waiting to be mixed into cookies and cakes. Has anyone baked with a stevia-type ingredient? Good results? How do baked goods made with sweetener compare in taste to those made with regular sugar? Any word on how it works when making egg whites/meringue? I feel a kitchen experiment coming up.

Anyway, just wanted to get your opinions. Let me know your thoughts/opinions/experiments in the comments section! As always, it’s a cake walk :)

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