Why don’t liquid egg whites form stiff peaks? (or do they?) : AskCulinary
I have been finding out to make macarons and I did not need the wastage of egg yolks so I attempted those liquid egg whites (which comprise no preservatives).
No topic how laborious I attempt to that comes with with a pinch of salt or cream of tartar, I have no longer been in a position to get them previous the company top level the use of stand mixers or hand mixers. It’s a disgrace in reality as it might were a really perfect shortcut!
I began researching it on-line and there are a lot of people who say to steer clear of any logo of liquid egg whites for macarons however I will’t in finding the explanation why.
Can somebody assist?
Edit: I am in the United Kingdom and there is no longer a lot selection for client degree liquid egg whites, I am certain there shall be some for business customers however I have never attempted any