Carton egg whites will work, but the meringue does not get to the stiff peaks you get from whole fresh egg whites. I'm going to try using carton egg whites to top off my whole egg whites to the weight I need next time; I suspect a combination of the two will work better than using all carton egg whites.
by divine_goth
2 Comments
It really depends on where you get the cartons. The ones at grocery stores have stabilizers, but food service ones do not. the ones sold at Sam’s and Costco are food service quality.
I’ve tested several. The ones at Costco say not suitable for meringue, and they mean it. The blue Egg Beaters carton is what I used the very first time without knowing better and it happens to work beautifully. Excellent stiff peaks. I still use it to this day.