Loc: West Orange, NJ (IBS-D)
I have a recipe for a cookie that's almost like a meringue. I tried making it with packaged egg whites (not from fresh eggs) and, although the cookies tasted great, they looked like little flat puddles. I then read the side of the egg white package and it said that since the whites were pasteurized, they might not be suitable for stuff like meringues. I took a look at the cake y'all are talking about and it looks to me like the only thing that would give it any height is whipping the egg whites - I don't see anything that would make it rise. So, if you're using packaged egg whites, maybe they just won't whip up enough.
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]