I want to ask if someone knows how to know if the dry egg whites powder (rich or lisy) is in good shape when we buy it. It is the second time I buy it to prepare my royalicing and it didn't hards and turns like powder on the cookie. I have made my RI rÉcipe for years. I know how to know if baking powder is good to work with it, Is there a similar for dry egg whites?
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I use merengue powder (Wilton) and it works for me. Sometimes it's the sugar the issue. Have you switch sugar brand lately?
No, but a few year ago I bougth Rich Powder and was the same, I could not use it nor for glue, meringue nothing... and I have the problema again. I have used this Brand of sugar for years, the same bag was used for another cookies without problema....
That happened to me on time years ago when I over beat the RI...I basically whipped it and then when it dried, it basically crumbled into powder...too much air to it...but for me it was an over-beating issue...
