Sugar alternative when beating eggs and sugar together
I find that the chemical and mechanical reactions between egg-white, egg-yolk and sugar is quite an delicate and complex one. I find that there is even a difference in using white refined cane sugar and white refined beet sugars when baking and the amount of effort of creaming eggs and sugar. Sugar substitutes that claim that they "behave" the same as sugar also don't seem to react in a manner that you'd expect.

I would suggest that you try a range of sugars... The worse of them seems to be corn based sugars. The eggs just don't behave at all...