Do duck egg whites whip up the same as chicken egg whites?
I have been completely converted to duck eggs for cooking and baking--love that extra rich eggness. Buuuuuuuuuuuuuuut, I'm starting to wonder if maybe they are not the best-ever choice for merengues, angel food cake, etc.
My angel food cake was rubbery/tough. It was my first try and I used a vague (to me) recipe, so at first I figured I'd just messed it up. But as I was pulling out eggs to bring to room temp before whipping up an upside down cherry cake that requires whipped/folded egg whites I started wondering...
Do duck egg whites behave the same as chicken whites?
Anybody know or have guesses?
Duck eggs whip up higher and have a richer flavor, but also have a lower water content than chicken egg whites. You may want to start with a angel food cake recipe that specifically uses duck eggs, and of course, they are larger than chicken eggs. Google around for a recipe. I assume you either weighed (best method) or measured the whites, rather than just using the "12- whites" rule. Your rubbery/tough outcome may have been due to the lower water content in the duck whites.
I've also experienced duck eggs not separating as well as chicken eggs, due to the thicker texture of the white. AND, duck egg whites can have odd flavors, depending on what the ducks are fed. Ask your supplier what the ducks are eating.
If it doesn't work out for the angel food, you can certainly still use them in other types of baked goods. Good luck.