SC - what to do with extra egg yolks

[RichSCA at aol.com]

Sorry, but I JUST HAVE to do this....

Meringe Powder... period?   hmmmmmmm... documentation, please.

Rayne
(Don't hurt me!  This will be only time I can ask this question)   :-) 


In a message dated 3/15/00 7:49:32 AM Central Standard Time, 
JGedney at dictaphone.com writes:

<<  Another Idea you might consider is Meringe Powder, which is available 
 > wherever you buy cake supplies ( it is used for making some Icings )
 > It is essentially dehydrated egg whites, keeps forever, and with the 
 > addition of a little water reconstitutes perfectly well to make any 
 > recipe calling for beaten egg whites.
 
 If you have no cake supply places near you, try this link:
 http://www.sweetc.com/ingrednt.htm#m
 
 Note that a one pound can make 90 whites, so you will only need 16 
 dollars or so for 152 whites...
 That is not much more expensive than whole eggs, and there is no 
 mess, broken yolks mixed in, pieces of shell, time spent separating.
 Think about it.
 
 brandu >>