Hi all, recently I was making icing for my kids to decorate cookies and realized I was out of meringue powder. In a pinch I used egg whites and the taste was so much better. My question is can I use pasteurized egg whites in the carton and is it safe?
Yes you can use the carton of egg whites and they are safe. In fact this is what I use exclusively and have never had any problems with them. Since they should be used up in 7 days after opening, I freeze them in ice cube trays, after measuring out how much each space holds and then dump them into a plastic bag in the freezer with how much 1 cube is equal to.
Oh good...they tasted so much better without the meringue powder!!!