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Way too sweet - not a good substitute for plain egg whites
on January 12, 2013
Printed on the can it says "Can be used as an egg white substitute in baking", so I purchased a can so I wouldn't be left with unused yolks. However, this product contains more than just dried egg whites, and it changed the flavor of my recipes. I also used it to create a batch of meringue cookies, and they were too sweet to eat. I ended up throwing them out. Here is the ingredient list from the can (in this order): Corn starch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream of tartar, artificial flavors, silicon dioxide.