What is it?
Pasteurized and dried egg whites (meringue powder also contains sugar and additives), powdered egg white is convenient–it requires no refrigeration and has a long shelf life–and it eliminates the risk of salmonella, especially useful in uncooked preparations like royal icing.
2 Tbs. reconstituted powdered egg whites = 3 large fresh egg whites
Don’t have it?
You can use fresh or pastuerized egg whites instead.
How to choose:
Look for powdered egg whites in the baking section of the supermarket.
How to prep:
For most cooking the powdered egg whites must be reydrated, usually in warm water; follow package of recipes directions.
How to store:
Store in a cool, dry, place.
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