Chocolate Chip Meringues - Leftover Egg Whites Recipe - That Skinny Chick Can Bake (2024)

FAQs

What must be avoided when making meringue? ›

Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue. Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly.

Absolutely! Eggland's Best 100% Liquid Egg Whites make a convenient, versatile and healthy substitute for eggs in most recipes.

You can make meringue from pasteurized egg whites, but you have to beat them for a lot longer, and the results are never as voluminous.

Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months.

Baking with egg whites

Adding structure: One of the mighty egg white's primary roles in baking is to provide structure to baked goods. When coagulated (heated or cooked), egg whites are "tougheners" as opposed to "tenderizers."

Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.

The difference between the different types of meringue is how the sugar and egg whites are combined. No matter the type, fat is the enemy to a strong meringue. I like to wipe my bowl and whisk down with a bit of vinegar to get rid of any residual fat or grease.

Pasteurization heats the egg very quickly, then cools it to kill bacteria. Combine powdered egg whites with water and sugar, then beat. It may take longer to achieve the high, light texture of a good meringue with powdered whites. You can eat meringues made with pasteurized egg whites raw without risk of salmonella.

Carton Egg Whites: The meringue might have to be whipped longer than it would with regular fresh whites. Also, have in mind that the meringue will seem to be a bit softer than usual, that's the nature of the carton egg white meringue, you may have to do a few trials before learning the perfect meringue consistency.

Consider egg whites: When you're making store-bought cake mixes, you can get away with using just egg whites as your substitute for whole eggs because the mixes usually include other ingredients that help with tenderness and texture. Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.

Can liquid egg whites be used in baking? ›

They can be used anywhere you'd use a whole egg, including in omelets, scrambled eggs and baking.

Back to the proportion and ratio part, if you want your meringue to come out firm and crisp on the outside you need to use 1 part egg whites 2 parts granulated sugar. The other secret to a real good meringue is time, you have to whisk the egg whites and sugar enough time to get a stable meringue.

To properly whip egg whites, you'll want to start slow and gradually increase the speed. Place the whites in the bowl of a stand mixer fitted with the whisk attachment and begin whipping on a low-medium speed (I like to start at level 2 and then increase to 4 after about 30 seconds).

Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.

Simply transfer the whites to a resealable freezer bag, label/date it and freeze it flat. You might want to write this formula on the outside of the bag: 2 tablespoons egg whites = 1 large egg white. Alternatively, if you'd rather freeze egg whites in individual portions, freeze them in an ice cube tray.

Yes. Eggland's Best 100% Liquid Egg Whites can be frozen up to one year if they are unopened. To thaw, the product should be placed in a refrigerator overnight. Once opened the product should NEVER be frozen or refrozen.

Monitor the temperature: A safe reheating egg temperature is anything over 165 degrees Fahrenheit. This temperature ensures that the eggs have been thoroughly reheated and can prevent food poisoning. Be careful not to over-cook your eggs either while reheating them.