Using Dried Egg Whites for Lemon Mousse

Part of the Video Series How to Make Lemon Mousse

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How to use dried egg whites instead of using fresh egg whites for making lemon mousse; get expert tips on making traditional French dessert recipes in this free cooking video.

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Using Dried Egg Whites for Lemon Mousse
Hi, I'm Karen for Expert Village. In this segment I'm going to show you how to use a dried egg white product instead of the fresh egg whites. Since this recipe, the eggs are not cooked and we do not use the egg yokes, I'm going to, I'll show you how to use a dried egg white product. The dried egg white product is pasteurized, it can be reconstituted with warm water and it'll replace the egg whites exactly, it works exactly the same way. So, first you can read the instructions on the package. For this product it tells me to use a cup and 3/4 of water, if I want 14 egg whites. Now you want to warm your water, not hot, but just a little bit more than body temperature so that when you put your finger in it feels warm. The egg white product dissolves much easily if the water is warm. Then it calls for, this is what it looks like and for 14 egg whites we're going to need a 1/2 of cup, this is a 1/4 cup measure, so I'm going to do 2 scoops. Just put that right into the water, just loosely fill the cup, put that right into the water and then we'll take a spoon. Okay, a nice clean spoon because again you don't want any kind of grease in that egg white or it will not whip up a nice volume. It is a little difficult to stir in but you're patient and you stir, then it will dissolve slowly and it will almost have the same look and consistency of a regular egg white. This is our fresh egg whites. Now you're not going to believe me right now, but when we're finished and it's all dissolved in, then it will look a lot like egg whites. This is a pasteurized product, so you don't have to worry. This is what your egg white product will look like when its been reconstituted with water, very similar to the egg white, same suit of color but its a little bit foamy on top. You want to make sure that you do dissolve all the lumps out of it before you use it for your meringue.

About the Expert

Expert: Karen Weisman graduated from Boston University with a degree in Hotel & Food Management. She helped a grocery store chain develop & launch a gourmet food division, and opened her own her restaurant. Read More