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.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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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

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

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. The powdered ones have worked
for me.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Fri, 24 Jan 2014 15:04:26 -0600, Janet Wilder >
wrote:

> Thank you, SF. I have often wondered about using the egg whites in a
> container. Now I know they won't work. The powdered ones have worked
> for me.

I think you can use them if they are unpasturized with no additional
ingredients. One poster mentioned buying whippable whites at Whole
Foods. DD has a container of whites from Fresh and Easy. It is only
egg whites, no preservatives, but it's pasteurized - so according to
that thread they won't whip up properly . I'm so glad to hear that
dehydrated whites do work and I will put it to the test sometime in
the near future. Thanks again!

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

"Janet Wilder" > wrote in message
eb.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

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

"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.

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

"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.

--
http://www.helpforheroes.org.uk/shop/

"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

On 1/25/2014 5:04 AM, wrote:
> On Fri, 24 Jan 2014 22:20:55 -0800, sf > wrote:
>
>>>>>>
>>>>>> 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't understand why someone would use non-real eggs for this. When
> I make recipes more often they call for extra egg yolks, so when they
> do I simply freeze the egg whites in a little bowl then transfer it to
> a ziplock and keep in freezer until I want to make individual
> meringues or pavlova.
>
> If I didn't have any in the freezer, I would do the reverse although I
> never have. As someone said earlier in this thread extra egg yolks in
> scrambled eggs are great, also omelets.
>
> Sometimes we get too far away from the natural product and eggs are
> usually right there in any store, readily available.
>
> If anyone has any of the other product on their shelves, I would love
> to know if it is pure egg white dehydrated or whether it has
> 'preservatives' added ? Also, how does the cost compare ?
>
The "Just Whites" I have have no preservatives. Dehydrated egg white is
the only ingredient.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

> wrote in message >
> I can't understand why someone would use non-real eggs for this. When
> I make recipes more often they call for extra egg yolks, so when they
> do I simply freeze the egg whites in a little bowl then transfer it to
> a ziplock and keep in freezer until I want to make individual
> meringues or pavlova.
>
> If I didn't have any in the freezer, I would do the reverse although I
> never have. As someone said earlier in this thread extra egg yolks in
> scrambled eggs are great, also omelets.
>
> Sometimes we get too far away from the natural product and eggs are
> usually right there in any store, readily available.
>
> If anyone has any of the other product on their shelves, I would love
> to know if it is pure egg white dehydrated or whether it has
> 'preservatives' added ? Also, how does the cost compare ?

The equivalent of 16 eggs cost me about $4.
The reason I went this route is the sheer volume of eggwhite I needed for
xmas baking. Macarons, meringues and a special almond tartlet that I make. I
live alone and didn't want the hassle of using up all those yolks.
Graham