Egg white powder
What about it?
Recently used egg white powder to make an uncooked meringue (which is what the recipe called for).The meringue was piped and blowtorched on top of a dessert. Looked great on the day but the next day the meringue had collapsed and was very soft. Is this just expected with the egg white powder or was this an error on my part.
The recipe was 10g egg white powder and 125g strawberry puree whisked together with 200g caster sugar. At the time the meringue stiffened to stiff peaks (and passed the bowl flip test). Was quite sticky but piped well enough.