I am trying out a from "Scratch" Gumpaste recipe (Nichola's Lodge). It calls for egg whites. Can I get away with using those egg whites that come in milk carton style carton from the grocery store that have already been seperated?
I already asked this question in another post, but I think it got lost in the long line of responses.....
Sorry if you are reading this twice.....
All I know about those eggs it's that some type of preservatives goes into them, and this sometimes can make the recipe react different when it comes to baking. I did used them in Culinary school, but the chef always said fresh egg whites were better. I guess unless someone else has and idea or used it before, you may just have to try it...keep us posted