So I was watching a [historical cooking channel making medieval wedding cakes](https://youtu.be/WdWcPvZg6Wc?si=_7uJL95LwDGs6nFx&t=325) and these cakes are iced with a “almond icing” that is. 2 eggs whites, 1 cup almond flour, 1 cup sugar. Whites are whipped then mixed with dry to make this shaggy dough that was rolled and layered on a cake.
After I saw this I started thinking, if you remove the sugar and try to equalize the moisture. This could be used for something. I took me far longer than I would have liked to realize this was basically a unsweetened almond meringue with less eggs. It probably would bake a lot different without the sugar though.
I’m going try experimenting a bit but I don’t have any experience making meringues or egg white based foods. Does this have potential?
by Better_MixMaster
1 Comment
It has potential. Kransekake (1lb almond flour, 4 egg whites, 1lb sugar) comes out very doughy, so that amount of egg white-to-dry-goods could be a lot softer. Do a 1-1 sub with an erythritol based sugar substitute, and give it a shot.