'They say' that you can't whip egg whites to a magnificent meringue IF
there's just a smidge of yolk in the whites. Not so. Today I was making
meringue cookies, had a bit of yolk slip in and removed all that I could . .
.. but truly not all. The cookies turned out just as if there wasn't a
sneaky bit of yolk in the mix. I've taken the beating egg whites theories
seriously including such notions that a copper bowl is best - but - adding
cream of tartar will make the concoction turn green or maybe it was make the
bowl turn green. I've forgotten that warning. Anyhow. Bah! to the theory
that a bit of yolk will prevent egg whites from whipping to a lovely high
peak. It just ain't so. Polly

On May 14, 11:12*pm, "Polly Esther" > wrote:
> 'They say' that you can't whip egg whites to a magnificent meringue IF
> there's just a smidge of yolk in the whites. *Not so. *Today I was making
> meringue cookies, had a bit of yolk slip in and removed all that I could .. .
> . but truly not all. *The cookies turned out just as if there wasn't a
> sneaky bit of yolk in the mix. *I've taken the beating egg whites theories
> seriously including such notions that a copper bowl is best - but - adding
> cream of tartar will make the concoction turn green or maybe it was make the
> bowl turn green. *I've forgotten that warning. Anyhow. Bah! to the theory
> that a bit of yolk will prevent egg whites from whipping to a lovely high
> peak. *It just ain't so. *Polly

But how do you know the egg whites wouldn't have whipped higher if
there hadn't been any yolk in them? Anyway, to prevent getting any
yolk in with the whites you should always separate each egg separately
in a small bowl. If the white separates cleanly then you can add it
to the rest of the whites. If it doesn't, then you've only lost one
egg and you haven't ruined the entire bowl of egg whites.

On Mon, 14 May 2012 22:12:42 -0500, "Polly Esther"
> wrote:

> 'They say' that you can't whip egg whites to a magnificent meringue IF
> there's just a smidge of yolk in the whites. Not so. Today I was making
> meringue cookies, had a bit of yolk slip in and removed all that I could . .
> . but truly not all. The cookies turned out just as if there wasn't a
> sneaky bit of yolk in the mix. I've taken the beating egg whites theories
> seriously including such notions that a copper bowl is best - but - adding
> cream of tartar will make the concoction turn green or maybe it was make the
> bowl turn green. I've forgotten that warning. Anyhow. Bah! to the theory
> that a bit of yolk will prevent egg whites from whipping to a lovely high
> peak. It just ain't so. Polly

Maybe you had more whites or removed more yolk than I was able to do
the one and only time that happened to me. I was able to whip the
whites, but I only got about half the volume I normally got under
better circumstances.

--
Food is an important part of a balanced diet.

"Polly Esther" > wrote in message
...
> 'They say' that you can't whip egg whites to a magnificent meringue IF
> there's just a smidge of yolk in the whites. Not so. Today I was making
> meringue cookies, had a bit of yolk slip in and removed all that I could .
> . . but truly not all. The cookies turned out just as if there wasn't a
> sneaky bit of yolk in the mix. I've taken the beating egg whites theories
> seriously including such notions that a copper bowl is best - but - adding
> cream of tartar will make the concoction turn green or maybe it was make
> the bowl turn green. I've forgotten that warning. Anyhow. Bah! to the
> theory that a bit of yolk will prevent egg whites from whipping to a
> lovely high peak. It just ain't so. Polly

And I have had egg whites fail because there wa a tiny speck of yolk in
them. I always use the two bowl method where I only add a egg white to the
rest if it passes the yolk test.

Paul

good to know, NOW fork over that recipe? Lee
"Polly Esther" > wrote in message
...
> 'They say' that you can't whip egg whites to a magnificent meringue IF
> there's just a smidge of yolk in the whites. Not so. Today I was making
> meringue cookies, had a bit of yolk slip in and removed all that I could .
> . . but truly not all. The cookies turned out just as if there wasn't a
> sneaky bit of yolk in the mix. I've taken the beating egg whites theories
> seriously including such notions that a copper bowl is best - but - adding
> cream of tartar will make the concoction turn green or maybe it was make
> the bowl turn green. I've forgotten that warning. Anyhow. Bah! to the
> theory that a bit of yolk will prevent egg whites from whipping to a
> lovely high peak. It just ain't so. Polly

On Mon, 14 May 2012 23:23:49 -0700, "Paul M. Cook" >
wrote:

>
> "Polly Esther" > wrote in message
> ...
> > 'They say' that you can't whip egg whites to a magnificent meringue IF
> > there's just a smidge of yolk in the whites. Not so. Today I was making
> > meringue cookies, had a bit of yolk slip in and removed all that I could .
> > . . but truly not all. The cookies turned out just as if there wasn't a
> > sneaky bit of yolk in the mix. I've taken the beating egg whites theories
> > seriously including such notions that a copper bowl is best - but - adding
> > cream of tartar will make the concoction turn green or maybe it was make
> > the bowl turn green. I've forgotten that warning. Anyhow. Bah! to the
> > theory that a bit of yolk will prevent egg whites from whipping to a
> > lovely high peak. It just ain't so. Polly
>
> And I have had egg whites fail because there wa a tiny speck of yolk in
> them. I always use the two bowl method where I only add a egg white to the
> rest if it passes the yolk test.
>
I'd like to know if it's possible to whip those egg whites in a
carton. I often see recipes that call for just whites or an extra
white and I'm tempted to buy a carton to find out. It's easier to
just ask here though.


--
Food is an important part of a balanced diet.

sf wrote:

> I'd like to know if it's possible to whip those egg whites in a
> carton.

I tried it and I only got half the volume compared to real ones.