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Yes, you can make meringue without any added sugars. Just remember to use only egg whites and not yolks. Egg whites are very acidic and if left alone, they will start to coagulate and separate into curds and whey. This is why we need to add a stabilizer such as cornstarch or gelatin.
Sugar serves as a stabilizer to keep the meringue from collapsing, according to the Exploratorium, a museum of science, art and human perception. Sugar bonds with water molecules and holds them in the meringue. Otherwise, these water molecules would escape in the form of water vapor.
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Yes, the sugar free cookies have the tiniest advantage, but they are basically the same. Will choosing the sugar free cookies be healthier than eating Chips Ahoy? Not exactly. Especially if you are sensitive to artificial sweeteners. It’s easy to assume that they would be the better choice, but there really is not much of a difference at all.