Step 1Ensure all your equipment is clean and dry. Wipe with lemon juice or vinegar if you like. Separate the eggs, ensuring no yolks enter the whites (or this can result in floppy egg whites!)
Step 2Whisk the granulated Allulose (or Erythritol or Swerve) into the egg whites with a hand balloon whisk then add to a heatproof bowl over a pan of simmering water. Ensure the bowl is above the water line.