I cannot keep up with my consumption of egg whites in candy making. With cakes and pastries, recipes often call for yolks and I end up with an abundance of egg whites. That’s easy to manage because the whites keep well in fridge. Yolks, on the other hand, tend to dry out or at least much more perishable. With many candy recipes calling for egg whites, I just can’t balance it all without being wasteful. And throwing away egg yolks is a crime in my eyes. I can only make so many batches of ice cream, pastry cream, and custard.
It’s only logical that I want to experiment with egg whites in a carton. It is cheaper than buying whole eggs and I would not need to worry about what to do with the yolks! I bought a carton of free run egg whites to experiment. The brochure claims that it is good for making meringue and angel food cake, both of which depends highly on how well the egg white whips to volume. I used the tried and true marshmallow recipe from The Liddabit Sweets Cookbook. This recipe gave me endless joy in the form of matcha kinako, strawberry orange flower, yuzu, marionberry amaretto, and ginger flavour homemade marshmallows. I am confident enough by now that I would not mess it up. The success and failure would be entirely dependent on the use of liquid egg white. This time, I would flavour the batch with 1 1/2 tablespoon of cocoa powder and 2 tablespoons of malted milk powder.