/ck/ - Food & Cooking

So I was looking for low-carb dessert recipes to go along with my diet, but most baked stuff require a flour substite such as almond flour, which is very expensive here. I figured meringue would be a good option. I know that sugar acts as a stabilizer in meringue though, and the only sweetener I have is cyclamate, which is much sweeter and therefore should be used in lesser quantities. I found recipes recommend other stabilizers, such is cream of tartar (which I don't have, but apparently lemon juice can also be used), and cornstarch (I know it's a carb, but you still need much less of it than if you used sugar).

What worries me is that many recipes also advise heavily against adding any moisture, and recipes involving starch recommend dissolving it in 1/2 glass of water of so. Should I perhaps skip the starch and only use a bit of lemon juice to stabilize?

Also, the only mixer I have has a plastic bowl, which is also not recommended due to grease concerns. Should I be fine if I degreased it with vinegar?

If you have any other meringue tips, or anything about low-carb sweets really, feel free to post here.

>>11643090
>>11643088
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