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Topic Title: Adding meringue powder to raw egg whites
Created On Sunday January 24, 2010 10:25 PM
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idalil38
Posts: 1
Posted: Sunday January 24, 2010 10:25 PM

I enjoy making pies with meringue topping, using the yolk in the pudding. The beaten egg whites often do not make stiff peaks. Someone suggested I add some meringue powder. Does anyone know how much should be added? Also, at what point should it be added?
 
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alyababe
Posts: 369
Posted: Monday January 25, 2010 10:02 AM

I don't know for sure but you could try a tsp of meringue powder to start. You may have to make a few pies to get it how you like it! I would add the powder the same time you add the sugar to the whites. Good luck.
 
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mmumsie
Posts: 15929
Posted: Monday January 25, 2010 8:26 PM

I believe you can use them instead of real egg whites on pie, so I would imagine it could be added.
 
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