Pasteurized Egg Whites In Ri?

Baking By windycitybaker Updated 12 Feb 2010 , 2:22am by windycitybaker

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windycitybaker Posted 10 Feb 2010 , 10:47pm
post #1 of 5

I wanted to try to improve the taste of RI by using egg whites instead of meringue powder, but didn't want to use raw eggs. Has anyone used the pasteurized egg whites sold in a carton? Any changes necessary to the RI recipe?

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prterrell Posted 11 Feb 2010 , 1:51am
post #2 of 5

add 1/8 tsp cream of tartar per egg white (or equivalent amount of liquid egg whites in carton)

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windycitybaker Posted 11 Feb 2010 , 2:11am
post #3 of 5

ok...thanks. So are you saying that if the recipe calls for egg whites, lemon juice and powdered sugar, I could use pasteurized egg whites in place of the raw egg whites, adding the c of t along with the lemon juice and powdered sugar?

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prterrell Posted 11 Feb 2010 , 2:14am
post #4 of 5

I'd use the cream of tartar and eliminate the lemon juice.

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windycitybaker Posted 12 Feb 2010 , 2:22am
post #5 of 5

Thanks for that idea...that's what I did and it turned out great. Used 6T pasteurized egg whites, 1 tsp vanilla, 4 c. powdered sugar and 1/4tsp cream of tartar.

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