Fluffing egg whites for”cloud” recipes
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pinggolfer96
Posts: 2,248 Member
A lot of people call it cloud bread or cookies...etc when beating egg whites with tartar to bake low cal options, I was curious if you could use carton egg whites, or do they not have the right consistency? Thanks!
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Replies
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I've beat egg whites from a carton of egg whites for a merengue topping to a dessert my mother frequently made. Her recipe notes were re-discovered by my step-mom in a cookbook my deceased father left in her possession. Yes, the resulting merengue was the right consistency.1
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Sure you can, but if you separate whole eggs I think it would turn out better. Carton advantage may be less labor intensive, but buy a dozen eggs for less money and they’re fresher.1
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You can but I find they don’t fluff up as much as real egg whites1
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If the OP is a halfway competent fluffer he can manage to get the eggs to stiff peaks with little effort, whether they're fresh or from a carton.0
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Carton egg whites don't get as much volume as fresh egg whites, but you can use them if it's all you have. I think the texture is subpar, personally, but it'll do. I'm a picky baker.1
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GottaBurnEmAll wrote: »Carton egg whites don't get as much volume as fresh egg whites, but you can use them if it's all you have. I think the texture is subpar, personally, but it'll do. I'm a picky baker.
I feel the same way! Fresh egg whites seem (to me) to have more volume, sort of more pronounced 'peaks'.1
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