Once again I need advice! I wanted to try making Italian Meringue BC this week. I was looking at pasturized egg whites at the store. On the carton it listed uses and included icing, however it said not recommeded for whipping or meringue. If need for whipping it said use "Whipping Whites". Of course they didn't have "Whipping Whites" on the shelf. Can someone please help me. I'm not exactly sure what I'm looking for.
Thanks.

Hi, just wanted to let you know I used the brand All Whites and my Swiss Meringue Buttercream turned out fine. I'm pretty sure it's the same carton that you were looking at. I just ran down to read the carton and it said the same thing about not using it for whipping/meringues and to use "Whipping Whites". There was another thread on this topic, If I remember correctly it just takes a bit longer to whip up.

bikegal

Thanks, next time I get to the store maybe I'll get a carton of the All Whites and try. It's kind of expensive and I was reluctent to try it without getting someone else's opinion.

I've been using dried pastuerized egg whites which works fine and is shelf stable so you don't have to run to the store to get it when you need it. Haven't had good luck whipping the egg whites that come in the carton, but maybe I've just been too impatient. I've used dried whites in a can from Deb-El called "Just Whites " and in a bag from Bob's Red Mill. The Red Mill variety is less expensive, and I think they both cost less than the liquid ones in the carton. I got them at Whole Foods, but they are available at health food stores and many larger supermarkets.

If I look for the dried pasturized egg whites in the supermarket do you know what section I would look in? Would they be in the baking section?

At Whole Foods they are in the baking section.