Yes, you can use liquid egg whites from a carton to make meringue, but expect them to take longer to whip and produce less volume than fresh egg whites. Pasteurization, the heat treatment that makes carton egg whites shelf-safe, changes the protein structure in ways that make foaming harder. With the right technique and a few adjustments, though, you can still reach stiff peaks and make a successful meringue.
Why Carton Egg Whites Behave Differently
The pasteurization process heats liquid egg whites to kill bacteria, and that heat partially denatures the proteins responsible for trapping air. Research published in the journal Food Chemistry found that pasteurization reduced foaming capacity by up to 72% compared to untreated egg whites. The proteins clump together and lose some of their ability to unfold and stretch around air bubbles, which is exactly what needs to happen when you whip egg whites into foam.
There’s a small silver lining: the same heat treatment slightly improves foam stability. Once you do manage to get pasteurized whites to form peaks, the foam holds its shape a bit better. But getting there takes noticeably more effort.
How Much Longer Whipping Takes
Fresh egg whites typically reach stiff peaks in about 4 minutes with a stand mixer. Pasteurized carton whites take roughly 6.5 to 8 minutes, depending on the brand and whether you add a stabilizer. Some bakers report needing nearly three times as long. The peaks also tend to be slightly softer and less dramatic than what you’d get from fresh whites, so patience matters here.
Adding cream of tartar makes a real difference. The acid helps the proteins bond more tightly around air bubbles, compensating for the damage pasteurization causes. Use 1/4 teaspoon of cream of tartar per egg white’s worth of liquid (about 2 tablespoons or 30 mL). This higher ratio, double the standard 1/8 teaspoon recommended for fresh eggs, produced the best consistency in side-by-side testing by cookbook author Rose Levy Beranbaum. If you don’t have cream of tartar, substitute 1/2 teaspoon of lemon juice or white vinegar per egg white.
Not All Carton Egg Whites Are Equal
This is where many people run into trouble. Some brands work well for meringue and others simply won’t whip at all. The egg whites sold at Aldi, for instance, carry a label stating they will not whip. Trader Joe’s carton whites worked for years for many bakers, then stopped performing after an apparent change in manufacturer. A UK brand called Two Chicks specifically markets its carton whites as whippable.
Before buying, check the label for two things. First, make sure the product is 100% egg whites with no added ingredients. Products like Egg Beaters contain oils, colorings, or other additives that will prevent a meringue from forming. Even trace amounts of fat destroy the protein network that holds air in place. Second, look for any note on the packaging about whipping or meringue. If the carton says “not suitable for whipping,” believe it.
Getting the Best Results
Temperature matters more with carton whites than with fresh ones. Egg whites whip to greater volume at room temperature, so pull the carton out of the fridge 20 to 30 minutes before you start. Cold proteins are stiffer and less willing to unfold around air bubbles.
Measurement is the other common pitfall. Carton labels typically say something like “3 tablespoons equals one large egg,” but those conversions are often inaccurate for baking purposes. One large egg white is 2 tablespoons (30 mL). If your meringue recipe calls for 4 egg whites, measure out 1/2 cup rather than trusting the carton’s equivalency chart. Several experienced bakers recommend measuring with actual eggs first to calibrate, then switching to the carton.
Make sure your bowl and whisk are completely clean and free of any grease. This rule applies to all meringue, but it’s especially critical with pasteurized whites because they’re already working at a disadvantage. Glass or metal bowls are safer choices than plastic, which can hold onto oils even after washing.
Which Meringue Types Work Best
French meringue, the simplest type where you just whip whites with sugar, is the least forgiving with carton egg whites. It relies entirely on the raw whipping power of the proteins, and since pasteurization weakens exactly that, you’re more likely to end up with a loose, weepy result.
Swiss meringue, where the whites and sugar are heated together over a water bath before whipping, works better. The gentle cooking step helps the weakened proteins re-set and build structure. Italian meringue, which involves pouring hot sugar syrup into the whites while whipping, is the most stable of the three and gives pasteurized egg whites the best chance of success. The hot syrup essentially cooks the proteins further, creating a firm, glossy foam that holds up well.
The Safety Advantage
One genuine benefit of carton egg whites is food safety, especially for meringues that won’t be fully cooked. French meringue cookies get baked, but meringue toppings on pies and pavlovas sometimes stay under-heated in the center. Public health researchers studying a salmonella outbreak linked to meringue pie recommended that food service operators use pasteurized egg products whenever meringue won’t reach 155°F internally. If you’re making a dessert where the meringue stays soft or only gets lightly torched, pasteurized carton whites eliminate the salmonella risk that comes with raw shell eggs.
For baked meringues like cookies or Baked Alaska shells, this advantage doesn’t matter much since the oven takes care of any bacteria. But for buttercream frostings built on a meringue base, mousse, or any no-bake application, carton whites offer real peace of mind.