Could I Substitute Merinuge

Baking By Charmed Updated 23 Jun 2010 , 4:55pm by Charmed

Charmed Posted 18 Jun 2010 , 2:38pm
post #1 of 6

Powder instead of egg whites in N. Lodge gum paste recipe?

5 replies
Charmed Posted 18 Jun 2010 , 7:35pm
post #2 of 6


Rylan Posted 18 Jun 2010 , 9:18pm
post #3 of 6

I haven't tried but I have read it somewhere that it is best to use fresh egg whites for sucessful results.

Check out Whole Foods or Trader Joe's, they have a brand called "Eggology" I believe. Not sure if the one's you get on regular grocery stores will work--they seem to look cloudy (probably due to the pasteurization.)

Charmed Posted 18 Jun 2010 , 9:37pm
post #4 of 6

Hi Rylan,
the eggology egg whites are pasteurized too.

Rylan Posted 19 Jun 2010 , 4:14am
post #5 of 6

Yes, they are pasteurized but it seems that the process done was different.

If you look at the cheaper egg whites in cartons, you would see "not suitable for meringues...due to pasteurization". I still use them for Swiss meringue buttercream with no problems but I'm not sure if it works well with Lodge's recipe. Eggology resembles the look of fresh egg whites unlike the others.

Charmed Posted 23 Jun 2010 , 4:55pm
post #6 of 6

thanks for the info Rylan. thumbs_up.gif

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