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Swiss Meringue BC never forms peaks. - Page 2

post #16 of 17
2/18/12 at 1:16pm
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Yeah, I just grabbed the Walmart brand egg whites. I guess I'll take another look to see if I can find egg whites suitable for whipping. I do have a question though. Is it any cheaper to use carton egg whites than to just use fresh eggs?
Hobby baker for now.....
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Hobby baker for now.....
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post #17 of 17
2/18/12 at 6:09pm
I buy in bulk: eggs as Sam's club are $.145 right now and 1 oz (1 egg's worth) of whites (from my local wholesaler, purchased 30# at a time) is $.088 - so yes less expensive if you are throwing away the yolks and the time savings is great.
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