Meringue Powder in Cocktails?
Posted 06 February 2012 - 01:00 PM
Posted 07 February 2012 - 12:25 AM
Due to the additional flavourings you'll end up getting a different result to using egg whites.
Posted 07 February 2012 - 08:00 AM
OTOH, I find that egg white powder works fine in cocktails, and actually might be a superior alternative. I haven't done the side-by-side tests, but I probably will this week. Given that excessive water is the enemy of stable egg foams, I feel like it may be better for, say, a Ramos to use powdered sugar, egg white powder, gin, lemon and lime juices, and cream. Will test this evening.
Posted 07 February 2012 - 09:07 AM