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

FAQs

Can I make meringue with liquid egg white? ›

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.

The meringue cracks during baking.

This will form an airy foam with lots of large air bubbles. When baked, these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly. Baked at too high a temperature.

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."

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.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

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

Eggs – Fresh eggs are best for making meringue. 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.

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.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

How to tell if meringue is done baking? ›

A meringue is done baking when it releases easily when gently lifted from the baking sheet. If it's close, keep checking every 5 to 10 minutes.

This usually happens if your meringue is made when it's super humid or if the egg whites and sugar aren't mixed correctly. To keep your fresh meringue from doing this, all you have to do is pay special attention to the recipe instructions to be sure you're following them exactly.

As tempting as it is, try to avoid opening the oven until the very end of baking, or your baked meringue may crack. Use caution when using bulk egg whites in the carton, unless otherwise specified by a recipe or unless you need to use pasteurized egg whites for food safety reasons.

This is a good cookie to make in the evening; meringues can be left in the oven (with the heat turned off) overnight.

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. Don't freeze opened cartons or refreeze frozen cartons that have been thawed.

Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature.