Can I beat egg white substitute?

[somervilleoldtimer]

I was about to make a recipe for a chiffon pie, when I realized that the egg whites that are used to keep the thing inflated will be raw. I know that some of the people who will be eating this pie are squeamish about raw eggs. If I use pasteurized egg whites (from a carton) instead, will I be able to beat the whites to a stiff state, and will they hold as long as real egg whites, or will they collapse?

[jeremyn]

It usually tells you on the carton. They should be fine. Many professional bakeries use pasteurized egg whites from a (very large) carton.

[maxie]

If the pasteurized egg whites are simply that, they can be beaten stiff. They are not quite as stable as fresh whites, but they will do in a pinch.

[Cherylptw]

They can be beaten...

[somervilleoldtimer]

After all that, I got nervous about the raw whites and tracked down a pumpkin chiffon recipe from Yankee Magazine that cooks the eggs with gelatin, rum, sugar, pumpkins and spices to make a custard, which is then folded into whipped cream. Cooling in the fridge as we speak, and I'll let you know how it is later.