On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:

>
>"Janet Wilder" > wrote in message
web.com...
>> On 1/24/2014 2:02 PM, sf wrote:
>>> 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
>>>
>> Thank you, SF. I have often wondered about using the egg whites in a
>> container. Now I know they won't work.
>
>RUBBISH!!!!!!
>I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or 7
>dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>Graham
>
Maybe your cooking technique was better than the chowhound poster. I
am assuming that the usual applies. Room temp whites, absolutely
clean and greaseless whipping equipment?
Janet US