"sf" > wrote in message >> >
>> >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 am NOT a liar!!!!
Here is the product, just pateurised eggwhites with no additives.
http://www.burnbraefarms.com/consume...egg_whites.htm

Graham