"Janet Bostwick" > wrote in message
...
> On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:
>
>>
>>"Janet Wilder" > wrote in message
aweb.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
Yes! Timing was precarious though. For the Italian meringue, you start
whipping the whites when the sugar syrup reaches a certain temperature so
that they are ready when it reaches the soft ball stage. A couple of batches
were fine but the 3rd batch of syrup got away on me and although the
meringue was OK, I don't think it had quite the same volume as the others.
I went the carton route as I had to use so much white.