I am here to report that egg whites from a carton do not whip up beautifully into meringues — at least, mine didn’t. I should’ve known better, given how egg freshness is key to getting good meringue beating, and those egg whites have probably been sitting in that carton for a while. I was seduced by the convenience.
Now, is there anything to do with liquid egg whites + sugar + chai spices that refuse to whip up into meringues? Do I just have to pour them down the drain? (I HATE HATE HATE wasting food.)