Thursday, September 12, 2013

Egg Whites

Powdered egg whites are a new addition to my pantry. Until last year, I didn't know such a product existed. I've reconstituted them with water and used them in one recipe and also added them directly into another.
 Meringues made with the powdered egg whites baked up nicely and I can't believe I've never made them before. I have some rosewater in the spice cupboard. I think I will make Rosewater Meringues this weekend. Who wants to join in on that adventure?

I am so glad it's Autumn. I hauled all of my sweaters out from the storage chest in my closet and then the next 3 days it was like 90 degrees outside. Boots, socks, sweaters, and air conditioning. Something is just not right about that.

2 comments:

  1. Have you tried using them as a replacement for meringue powder in cookie icing? I had to stop buying the Wilton meringue powder because of their allergen warning (nuts). I've noticed the "Just Whites" (terrible name) product at the store, but didn't know if it would work the same way to decorate cookies. I might be safer risking raw egg whites like we always did before the egg scare.

    I've done rosewater meringues-it will make your house smell like I once heard Turkish delight described-"The bottom of my grandmother's purse." Personally, I take that as an endorsement!

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  2. I haven't tried them as a replacement for meringue powder but, I did use the powdered egg whites in an icing for cupcakes.The icing was average, nothing spectacular. Then again it was a low fat cupcake and icing recipe. Leftover icing was piped onto parchment and baked as meringues. The bottom of my grandmothers purse always smelled like butterscotch.

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