Okay, so this next food storage trick just may be the greatest thing since sliced bread! Have you ever tried to separate the egg white from the egg yolk? Whether you were trying to make an Angel’s Food Cake, Meringues, or anything that involved whipped egg whites you probably stressed over it, and ended up making some scrambled eggs when the whole experience was over. But, did you know that powdered egg whites will actually whip and act just like fresh egg whites…just with out all of the mess?! Because they do! Powdered egg whites are actually what bakeries use. I can not fully express how happy I was to find this out, especially since a well known chef told me they wouldn’t work! But since then I’ve made meringues, angel food cake (both regular and chocolate), and divinity with powdered egg whites and it has all worked out splendidly! You can get a ton of “egg whites” in a can because it only takes 1 TEASPOON to equal an egg white. Simple mix 1 t. egg white powder with 1 T. water to equal one egg white and whip like you would regular egg whites. It’s awesome!
ANGEL FOOD CAKE
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[tasty-recipe id=”18430″]
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That’s a great cake recipe. What would be the exact meringue recipe for the average size pie?
I’m also hesitant to try this as it has always seemed really difficult. Thanks!