Egg white powder

Have made a dried grapefruit meringue for a crab dish for a couple years now. Curious as to which powder brand you guys use and if there is a way to take down the flavor profile of the egg whites without adding more sugar. Thanks

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Brandon__67713

Side question:

Why would you use dried egg white powder of regular egg whites? I see recipes using dried egg white powder for meringues as in the above question.

Manfred_18311

100g Egg

white contains 75g water. I suppose

using powder gives an option on the amount and type of liquid used in the recipe.

Brendan_Lee_56950

I think it's also a lot easier for storage in bulk and for long term storage. It would be a pain in the ass if you had to crack and separate and measure fresh egg whites every time you wanted to make something, especially if you did it every day.

Manfred_18311

I never

have used it before but often read the powder has a certain flavor, might @Josh_bieker

can give some insight to the actual “flavor profile.