- A carton of two chicks egg white. (For this you will need 100g)
- 100g Caster Sugar.
- 100g Icing Sugar.
- 1tsp Vanilla extract.
- Sugarflair gel food colouring.
I saw a fab product in the supermarket the other day and just couldn’t wait to try it out! Two Chicks Egg White. It’s free range liquid egg white in a carton! The sheer excitement at not having to separate egg whites to make meringue filled me with baking bliss! So, I got to work!
Preheat your oven to 80°C. Put the egg whites in a metal bowl and whisk on a gentle speed, slowly getting faster until the whites start to stiffen.
Pipe stars onto a baking tray lined with greaseproof paper. I’ve used a JEM 1M piping nozzle. For round ones use a plain round nozzle (1J).
I think these are fantastic and the two chicks egg white made it SO easy!! No mess, no fuss, cheaper than wasting egg yolks/having to make a mountain of custard to use them up, free range, fat free, and they taste super! I am SUCH a convert and if you use egg whites in your baking, you should really give these a go! Found in the refrigerated dairy section of your local supermarket! Check out their fab website here.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!