Egg White Powder, 8 oz.

There is no other brand than Barry Farm for my French Macarons. I use this in addition to fresh egg whites, just to enhance the Macaron. It has never failed me. Thank you for such a wonderful product. Though more expensive than last time, it is so worth it!

I bought this product because a review I read said it dissolved easily. It doesn't dissolve in cold broth, it just clumps up, and heating the mess cooked the egg powder into hard lumps. When one is nauseous from chemo and trying to get some nutrition down, this is NOT satisfactory. If there is a secret method of how to make this work, it wasn't on the packaging.

I've been using Just White egg white powder for years to bake meringue cookies, I'm a Celiac and they are one of the desserts I can eat. For some reason they're no longer available. I've bought other egg whites and they were useless, something they did to process the whites made them unusable for meringue cookies. In desperation I bought the Barry farm egg whites, and they work just fine. The consistency of the whipped whites is a little looser, but they bake up to a fine meringue cookie, and I'm relieved.

Was happy to find the product -- needed it for Gluten-Free baking. it arrived fast and in good condition. Much better than having to use (5) egg whites in a recipe (What to do do with that many yolks?) As a substitute, they worked really well. Very pleased with the product. Barbara McNany

The product was good and so was the delivery BUT the price is very high for just dried egg whites you think I was buying gold or something.

The mixing directions and the nutritional facts on the back of the package do not make sense. The nutrition facts say that there are 11 g of protein in 1 serving. 1 serving is roughly 5 grams. How is there 11 grams of protein in 1 gram of egg powder? Industry standard is to mix 2 tsp of egg white powder with 2 Tbsp water, the mixing instructions for this package was 1 Tbsp egg white with 2 Tbsp water. That's an additional teaspoon of egg whites per replaced egg than all the other dried egg white powder?Regardless of all the above, it left my cake tasting nasty. I've made over a dozen of these same cakes in the last couple of weeks, and this last batch of 6 cakes tasted horrible. the only change between this last batch and previous batches was using these eggs. Do not recommend.

Can't find this is your average grocery store. Has so many uses, not only in baking, but in facials, and any use where you don't want the usual components of egg yolks. It has no shelf life limit and no additives. It is a really superior product.

I add egg white powder to my homemade coconut yogurt to boost the protein a bit - works well and dissolves fine with either a heat (I go to 110F) or TIME. I'm not in love with the cost, but this product is in the middle of the pack in that regard - so not much t complain about.