Pasteurized Egg Whites Instead Of Merengue Powder In R.i?

Baking By Jopalis Updated 18 Oct 2007 , 1:34pm by Honeydukes

Jopalis Posted 18 Oct 2007 , 4:16am
post #1 of 5

Can I use those pasteurized egg whites (Just Whites) in Royal Icing for decorated cookies? Do I have to use cream of tartar with it? Making cookies for someone that doesn't like merengue powder and I need to have some detail work on the cookies..... Help!

4 replies
Baileygirl Posted 18 Oct 2007 , 4:58am
post #2 of 5

I always thought you needed the Cream of Tartar until I saw this:
http://www.recipelink.com/ch/2002/october/joccookies1.html

Jopalis Posted 18 Oct 2007 , 6:10am
post #3 of 5

Hmmm... But the Just Whites is a liquid... like Egg Beaters type thing... not powdered.

Baileygirl Posted 18 Oct 2007 , 6:29am
post #4 of 5

I've never used the Just Whites - I just assumed they were powdered since they are sold in the baking aisle and not the dairy case. If they are liquid and are just pasturized egg whites they should work great for royal icing. I would add a pinch of cream of tartar to give more volume to the egg whites. Use about 1/8 tsp. to the equivalent of 1 egg white.

Honeydukes Posted 18 Oct 2007 , 1:34pm
post #5 of 5
Quote:
Originally Posted by Jopalis

Hmmm... But the Just Whites is a liquid... like Egg Beaters type thing... not powdered.




I have a can of Just Whites that is powdered egg whites not liquid. Used in lots of recipes but never to make RI.

http://www.shopnatural.com/html/5618.htm

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