"sf" > wrote in message
...
> 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 can assure you that you can trust what Graham says.

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