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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.

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