On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder >
wrote:

> On 1/23/2014 8:08 PM, sf wrote:
> > On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder >
> > wrote:
> >
> >> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
> >>
> >>>
> >>> Meringue powder is what is used by bakeries everywhere. It's used in
> >>> the boxed angel food cake mixes. I don't think you would find it on
> >>> your supermarket shelf, but maybe. A fairly easy to get item.
> >>> Definitely could be found in a cake bakers supply shop. I've never
> >>> used it, but I have noticed it offered many places -- Amazon, King
> >>> Arthur,
> >>> Janet US
> >>>
> >>
> >> I've bought powdered egg whites. Is that the same?
> >
> > I don't think so. Do powdered egg whites work for making angel food
> > cake? If so, I want some. Where do you buy powdered whites? I can't
> > say I've ever seen it on a shelf. At least I've heard of meringue
> > powder... and only because I learned during a cake decorating class
> > that it's often used to make royal icing.
> >
> >
> The brand is "Just Whites" by Deb El. It is just dried egg whites,
> nothing else. You add a measured amount of water to the measured amount
> of powder to get egg whites for baking. 1 egg white is 2tsp of "Just
> Whites" and 2 tbsp of water. Takes a lot of mixing.
>
> I find "Just Whites" in the baking aisle of the supermarket. I whip
> them up with sugar-substitute and add almond meal to make little cookies
> for DH.

Thanks, Janet, I found a thread on chowhound that says the dehydrated
whites will whip up and you should read the label carefully if you
want to use liquid whites. http://chowhound.chow.com/topics/369475

--
I take life with a grain of salt, a slice of lemon and a shot of tequila