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replies
cupcakequeen
Posted 2 Feb 2007 , 6:29pm
post #2 of 5
I've asked this question before and no one suggested it...but I think it willwork because, I have used meringue powder to make lemon meringue pie and it whips up just like egg whites...though, I don't know about the taste.
I never did try this, so if you do, let us know! I would make sure the butter is completely at room temp and not cold at all so it mixes well.
whyteicing
Posted 2 Feb 2007 , 7:08pm
post #3 of 5
i have replaced real shell egg whites with powdered egg whites.
it was awful. had a metallic taste.
i ended up adding powdered sugar to balance the flavor. not what i wanted to do, since i had used heated granulated sugar in the original recipe.
i have heard that you can use pastuerized liquid egg whites.
has anyone done that?
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