I have a question about the recipe "Angel Food Cake with Heath Bar Whipped Cream Icing" from Merrill Stubbs. Can you buy liquid egg whites to make this? I have no use for all the yolks! Or would the texture be off?
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Merrill is a co-founder of Food52.
I've never used liquid egg whites for this so I'm not sure if they would work. You can freeze the egg yolks and use them over time, if that helps!
Chris is a trusted source on General Cooking
I'd say no. Here's a Cooks Illustrated article on the topic.