Meringues are the perfect treat for anyone craving something sweet yet light. With Healthier Comforts Egg Whites Powder, you can create these delicate, crispy clouds in no time. No need for separating eggs! Get ready to bake up a batch of perfect meringues with minimal fuss.
- by Astrid
Light & Crispy Meringue Made with Egg Whites Powder
- by Astrid
Light & Crispy Meringue Made Egg Whites Powder
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
Astrid
Servings
12 meringue cookies
Prep Time
10 minutes
Cook Time
90 minutes
Calories
22
Why Choose Healthier Comforts Egg Whites Powder?
Healthier Comforts Egg Whites Powder is the ultimate baking companion. Convenient and easy to use with no need to crack eggs or separate egg whites. Simply mix with water, and you’re ready to bake! This versatile powder isn’t just for meringues, use it for macarons, protein shakes, and more. One product, endless possibilities! Get your Healthier Comforts Egg Whites Powder today and create a batch of light, delicious meringues that everyone will love!
Ingredients
3 tbsp Healthier Comforts Egg Whites Powder
9 tbsp water (to reconstitute the egg whites)
1/2 cup granulated sugar (or your preferred sweetener)
1 tsp vanilla extract
1/4 tsp cream of tartar (optional, helps stabilize the meringue)
Directions
Reconstitute the Egg Whites
Combine 3 tablespoons of Healthier Comforts Egg Whites Powder with 9 tablespoons of water. Whisk together until fully dissolved and smooth. This mixture will replace the need for fresh egg whites and is equivalent to 3 large egg whites.
Time to Prepare Meringue!
Using an electric mixer or a stand mixer, beat the reconstituted egg whites on high speed until soft peaks form. This can take about 2-3 minutes.
Gradually add the sugar, a little at a time, while continuing to beat on high speed. Add the vanilla extract and cream of tartar (if using). Beat until stiff peaks form and the mixture becomes glossy.
Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper. Using a spoon or piping bag, create small mounds of meringue on the baking sheet.
Place the baking sheet in the oven and bake for 1 hour and 30 minutes. The meringues should be dry and crisp to the touch. For extra crispiness, you can leave them in the oven with the oven turned off and let them cool for an additional hour.
Let the meringues cool completely before serving. They should be light, airy, and have a perfect crunchy texture.
Nutrition
Nutrition
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Scrambled Eggs with Whole Egg Powder
2 comments
Our whole eggs are safe to eat after opening as long as it is stored at a temperature between 35°F and 80°F.
If kept within that range, it remains good, but for long-term storage and to extend shelf life, refrigeration is recommended.
Should I refrigerate whole egg powder after opening the package?