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Can Packaged Egg Whites Produce a Successful Meringue?
The heat of pasteurization is very close to the temperature at which the whites begin to coagulate (cook), and the heat is enough to prevent them from foaming fully and developing a stable meringue. All of the manufacturers we checked (well, three – Egg Whites International, and the makers of Egg Beaters and AllWhites) advise against using their egg-white-only products for making meringues (or angel food cakes). The manufacturers of dehydrated egg whites The fact is, you can make some kind of meringue from either packaged liquid egg whites or dried egg whites, but neither is going to be as stable or full as one made from fresh eggs. Some people are willing to make that compromise; others will be disappointed. You might prefer meringue powder, which includes stabilizers that help create a fuller foam, but that involves another set of compromises…. |
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Related Articles:
How to Beat Egg Whites Substituting Egg Whites for Powdered Egg What is Meringue Powder? How to Make Italian Meringue Egg-White Safety |
Related Recipes:
Pecan Meringues with Whipped Cream and Strawberry Sauce Pavlova Recipe How to Make Soft Meringue How to Make a Safe Meringue White Icing with Sugar Syrup and Meringue |