Advanced search

Egg Whites in cartons

(1 Post)
TheSecondMrsAshwell Tue 13-Feb-18 13:57:21

Sorry if there's a thread on this already, but does anyone have any problems with the egg whites that come in the cartons?

I never have any problem getting them to stiff peak stage, but if I leave them for a couple of minutes (say to get the syrup back up to temp when making American frosting), they drop and I cannot get them back to their original size and volume. I wind up with a tiny amount of meringue.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now