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!
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2) The macarons were slightly flatter than ones made with real eggs.
I needed to make 3 batches swiss meringue buttercream in 3 different flavors. That's a dozen egg whites and no use for the yolks, so I purchased EW in a carton and the only ingredient was the EW. 2 of the frosting recipes were from Cook's Illustrated and had been successful in the past. Both turned out just fine with the carton EW. The 3rd flavor was a new one to me, but the recipe appeared to have the same ingredients, ratios, and process as the other two with the exception of the key ingredient, pureed strawberries. I actually did a test of the strawberry frosting, because I hadn't used it before and it eventually turned out alright. Because the frosting wouldn't come together and just appeared slimy, for lack of a better word, I ended up adding a couple pinches of cream of tartar and maybe a cup of powdered sugar. The extra sugar helped to "dry out" the frosting if you can imagine that. Today was the day I needed the strawberry frosting and it totally failed. The curdled mess wouldn't come together and so I tried again. This time using a recipe from Martha Stewart (CI didn't have a version of this frosting), and it all seemed to be just fine until I added the strawberry puree. Now, I used frozen strawberries, but it looked fine until I added the full amount that was called for in the recipe. Again, it looked "wet" and "slimy", so I added some powdered sugar to dry it out and it helped a bit.
It tastes absolutely delicious, like strawberry ice cream, but it makes me sad to look at it.
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.
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