Using Egg Substitutes For Meringues
This week’s reader’s question is:
Can you use a product like “just egg whites” to make meringues instead of cracking and separating eggs?
You can use egg white products to make meringues, but be sure to read the carton and make sure that the product you are using contains egg whites and nothing else. Another good substitute for a fresh egg white is dried egg whites or meringue powder, it can be stored on a shelf and is pasteurized so is safe to use in uncooked applications such as royal icing.
Egg white products are fine to use in baking but do not try using egg substitutes. Although they may be predominately made from egg whites, they may contain oil and other spices or ingredients inappropriate for making meringues. Make sure you read the label of whatever you are using.
I have had poor results using egg whites in a carton for meringue and other recipes calling for stiffly beaten whites. Basically -very small volume and not firm enough.
Unless you have special dietary needs, I don’t know why one would substitute something packaged for the real thing. It shows in the taste and quality of your food. ie BUTTER VS MARGARINE. hee hee!
Can egg substitutes be use if you have egg alergies.
Francis, yes, many are designed specifically for this purpose. But be sure to read the label because some egg substitues contain egg whites.