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Pasteurized Egg Whites – Make Them Whip!


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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!

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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 by annabelle (log)
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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?

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