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!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!