Can I make meringues with commercial egg whites?
I want to make a bunch of meringue cookies, but I don't want to waste a bunch of eggs. If I buy something like Egg Beaters Whites, would that work?
Best Answer
Egg-whites in a carton are usually pasteurized. Pasteurized eggs are not great for meringue because the heat from the pasteurization process negatively affects the proteins in the whites that make for good meringue. With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.
I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee.
Pictures about "Can I make meringues with commercial egg whites?"
Quick Answer about "Can I make meringues with commercial egg whites?"
It is quite possible to use liquid egg white, like Naturegg, to make the Italian meringue recipe or any other recipe that calls for egg whites. Just replace each egg white with 30 ml (2 tbsp.) of the liquid variety. Remember that a 250 ml package of liquid egg white replaces eight egg whites.Can egg whites from a carton be used in a Pavlova?
Please note that it is best not to use frozen and thawed carton egg whites for pavlovas as they do not whisk very well. From the description of the Mini Pavlovas (from Domestic Goddess and on the Nigella website) is possible that the egg whites were whisked too much before the sugar was added.Can you make meringue with pasteurized whites?
You can make meringue from pasteurized egg whites, but you have to beat them for a lot longer, and the results are never as voluminous.Can you use just egg whites for meringue?
In its most simple form, french meringue is made with only egg whites and granulated or superfine sugar. It is the simplest preparation of all the methods and is the only form that is uncooked.Can I use carton egg whites to whip?
If you opt to beat your egg whites by hand, consider using a copper bowl or whisk! The copper in the bowl or whisk reacts with one of the proteins in the egg white, causing foamy bubbles to expand. Finally, if you're looking for a suitable substitute for whole egg whites, consider using liquid egg whites from a carton.4 Minute - Perfect Egg Whites In Commercial Blender (Chef's Guide)
More answers regarding can I make meringues with commercial egg whites?
Answer 2
I looked it up in a couple of pages and the difference between egg whites and egg beaters is the texture with the later being a bit watery and may require more whipping time for it to achieve a solid form. So probably you might want to give it a go try and make a meringue cookie but it may come out as good as the one using natural egg whites. The difference between the two is given here
Answer 3
Year ago, you used to be able to buy instant meringue mix. The packet had egg white powder and sugar, and some food acid. Just add water and put in the mixer machine. They worked great, and often gave better results than fresh eggs
Haven't seen them in the shops for years, it's all sugar free, and fat free rubbish
Answer 4
Even though it's more of a hassle, DEFINITELY use fresh eggs. I've been making meringues for years with no problem (unless it's humid and in that case I wait for another day).
I bought a couple of containers of the pasteurized egg whites (they are more runny). Made 4 batches, whipped the heck out of them, oven 365 for 30 min and left them in the turned off oven an extra hour or more. They were just ok, not as fluffy and certainly didn't make as many because the volume was low.
Going back to the fresh eggs. Incidentally, I freeze egg whites (don't overfill container though) They thaw well and they can be used to make great meringues.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Klaus Nielsen, Klaus Nielsen, Katerina Holmes, Katerina Holmes