"Ophelia" > wrote in message
...
>
>
> "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.
>
Thanks O!!!!
Graham