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Will the carton egg whites whip up for baking?

I have a meringue recipe that calls for 1.5 c of whites, and no use for yolks. My grocer sells little cartons of organic 100% whites near the egg substitute, and it seemed a good shortcut, but want to be sure they will still whip up properly!

asked by stacey_ballis over 4 years ago
14 answers 29283 views
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added over 4 years ago

Of course they will, why wouldn't you want the real thing in the first place? Just make sure you start out with a nice clean bowl!

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added over 4 years ago

Def want the "real thing", just hate to waste the yolks if I don't have to :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

No

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

Over the years, I've gone through I can't count how many gallons of batched EWs. Couldn't work without them, and you are incredibly lucky to find them in small quantities, and organic at them. Buy them, use them, and know how much I envy you.

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added over 4 years ago

Was at the grocer today, says specifically on the carton that they can not be used for meringues or other baking requiring whipped whites. Thanks to all for replying.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

In terms of chemistry, there is no reason at all that you can't use them for meringues. In terms of biology, on the other hand, it sounds as though they are unpasteurized, and if that's the case, that is the reason for the admonishment not to use them . . . You can certainly use them for meringues. You'll just need to make a Swiss meringue, and you'll wind up with a better meringue because of it. Set a pot with a couple of inches of water on the stove to simmer. Your proportion of EW to sugar will be 1:2, say a cup (8 ounces) of EW to 16 ounces (2 1/3 cups) sugar. Measure them into a heatproof bowl and whisk them together. Set the bowl over the simmering water. Whisk until the mixture reaches 140 degrees, at which point the EW will be pasteurized. Transfer the mixture to the bowl of a mixer. Beat at high speed with the whip until the bowl is cool to the touch. You'll have a killer meringue.

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added over 4 years ago

Says on the carton that they are pasturized and not suitable for meringues.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

After reading your answers here I decided to try it and made great Merengue for Pavlova dessert. I used a KitchenAid and Sunnyside egg whites which were pasteurized. And no, this is not a commercial. I fully intend never to waste egg yolks again in making Merengue.
Jopie

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 1 year ago

The Cook's Illustrated people found that some carton egg whites whip better than others. http://www.cookscountry...
Be sure to watch the video.

Bb52d756 77a3 475e 8325 9de860b3c10a  stringio
added over 1 year ago

No. I just tried. I have been making meringue for decades and never had a problem until I tried to use prepackaged liquid egg whites today. I was going to make angel food cake and thought I would try this as a shortcut.
My first batch would not stiffen even after I added cream of tarter. I figured maybe I didn't let them warm enough to room temperature. I tried again. They just won't stiffen.
Out of desperation I turn to the internet to see most manufactures don't recommend their product for meringue or angel food cakes as the whites are pasteurized. I guess it somehow affects the molecular structure. That is what I get for trying to cheat.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Agree with previous response - don't waste your ingredients only to find out the egg whites in the carton don't perform. As an experienced baker, I've tried twice and they don't firm up properly, especially if you're making a meringue. Take a few extra minutes to separate real eggs!

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added 9 months ago

only reason it says it is not suitable for meringue is because egg whites in a carton have chemical stabilizers added to them so the egg doesnt go bad in the carton. they do work for meringue but they DON'T work for making macaron cookies though

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added 9 months ago

If you decide to use fresh eggs from the shell, you can always freeze the yolks (you can freeze the whites as well in case you ever make a big batch of mayo or hollandaise).

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added 7 months ago

I tried yesterday with two different type of egg whites. First I tried egg beaters egg whites and it was a disaster. I then tried Pete and Gerrys. At first I didn't think it would work, but then I tried it with a full teaspoon of cream of tartar and did not add the sugar until after I had soft peaks. It took much longer to beat up, but they worked beautifully.