Pasteurized Egg Whites – Make Them Whip!

[Amirah]

Hi everyone!!

I've just gone and bought some pasterised, liquid egg whites. There's nothing added to them, which means they won't whip up properly. Is there anything I can add to them that will allow them to whip and then bake? Agar perhaps?

Thanks!

[annabelle]

Why wouldn't they whip properly? Try adding some cream of tartar.

Are you whipping them in a metal bowl? Plastic bowls will keep them from whipping properly.

Edited July 25, 2012 by annabelle (log)

[HungryC]

They'll whip; it just takes longer. Use a little lemon juice or cream of tartar, let 'em come to room temp, and whip away.

[JeanneCake]

I use liquid whites to make pavlovas, meringue cookies and mushrooms (at holiday time); I am using a French meringue (not Italian or Swiss, I think Swiss would work fine but not Italian. In my experience a few years ago, adding a hot sugar syrup makes the commercial whites collapse.)

Are you using a stand mixer? hand-held mixer? whisk?

[mgaretz]

Try a little xanthan gum. Not too much or they will be gluey. You'll also need a stand mixer as it will take a long time and high speed.

[Amirah]

I was using a hand mixer but gave up! I will give it ago with my stand mixer and just leave them to it while I watch TV or something! Thanks for the advice guys!!