Just Whites is like egg beater whites. i was reading on the eggbeaters site that you cannot use the cartonof white to make meringue or angel food.
Has anyone done it?
well i usedthe carton of just whites.
it beat to medium stiff peaks which was good. now i dont know if it was my tube pan or not, but when i flipped it over it came off from the sides of the pan..maybe it was the pan i had made a pound cake in it a couple weeks ago
I'm not overly familiar with JustWhites as a brand, but I have used frozen egg whites (Sysco) in a culinary class to make meringue, and it worked fine.
These days I just save and freeze all my egg whites that I have leftover from using the yolks (lots of pastry cream for fruit tarts this time of year).
There may have been some residue from the pound cake - it always helps to re-wash and dry everything before you make a meringue.
yep i think thats what it was...but as long as it tastes good and is edible lol
going to try some marscapone filling in it. yummy