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Egg White Powder and C300?

Forest_Park_17210

I was practicing French macarons over the weekend and was curious about the effect of egg white powder and its effects on the meringue. How does it exactly affect the meringue?

Also, I stumbled upon an ingredient called C300. Apparently it stabilizes meringues. Does it work like cream of tartar? What science is there behind it?

Thanks

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