On Fri, 24 Jan 2014 15:17:03 -0700, Janet Bostwick
> wrote:

> 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

I was disappointed to read that they wouldn't work, so it's good to
hear that someone has used pasteurized egg whites successfully.
That's little dichotomy is just another reason why you can't believe
everything you read on the internet. Which total stranger should I
believe? Graham or the Chowhound poster? Did Graham really use
pasteurized eggs or did the poster have other issues that hindered
whipping up properly?

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