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

FAQs

Can you make meringue cookies with store bought egg whites? ›

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.

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

Don't overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed. Beat them until foamy and increase the speed to medium-high and then to high.

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."

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.

You can also use egg whites from a carton. If using liquid egg whites from a carton make sure that they are plain and unseasoned. Usually two tablespoons of liquid egg whites are equivalent to one large egg white.

Cold egg whites straight from the fridge will whip up, though it takes a lot longer to see any real volume. However, if you're making a meringue-based buttercream, room-temperature egg whites are vital.

Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff. Sugar – Can't have a meringue without the sweetness of sugar! Cream of tartar – Meringue's secret ingredient!

Egg whites can successfully be substituted for whole eggs during cookie baking, and possibly with other baked goods. If you're curious, I would suggest trying this out for yourself. You'll be surprised to see how eggs react during cooking and baking applications.

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.

What ruins a meringue? ›

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 cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

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.

And, fresh or defrosted, they're key to some of our favorite recipes—think glossy meringue, General Tso's chicken, foamy co*cktails, and even a better-than-store-bought, yolk-free mayonnaise. Here are some delicious ways to put leftover egg whites to good use.

If the container for liquid products bears a Use-By date, observe it. Liquid egg products without an expiration date can be stored at 40 °F or below for up to seven days. Once opened, use within three days.

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.