Egg whites for meringue

Discussion in 'Pastries & Baking' started by brianshaw, Mar 8, 2018.

  1. brianshaw

    brianshaw

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    What, if anything, is the functional and final product quality differences between egg whites used for meringue pastries - egg white (shell) vs egg white (mechanically separated in carton) vs powdered egg white (meringue powder)?
     
  2. drirene

    drirene

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    If I don't know and the flavor is spot on, no difference.
    If I know, the difference is HUGE. ;)
     
  3. Pat Pat

    Pat Pat

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    The fresh whites make a slightly more stable foam.

    The one in cartons is usually pasteurized so that affects the whipping quality a bit; it will take slightly longer to get the desired peaks.

    As for powdered egg white, I've only used it as a supporting ingredient to make the foam more stable. I've never used it 100% by itself.
     
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  4. chefross

    chefross

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    IMO powdered egg whites work better than fresh. They are more stable and will not weep.
     
  5. brianshaw

    brianshaw

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    Thank you folks!