Maranda at King Arthur

October 14, 2022 at 2:52pm

Hi Mary, thawed egg whites will still work well for a meringue. We don't always like to recommend using previously frozen yolks for custards as they can tend to be a bit clumpy. Happy Baking! 

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.