Hi Everyone! I’m new to this forum and I’m new to “completely scratch baking”. Well, let me clarify: I’ve been a cake decorator for 12 years now. Some of my recipes are scratch, some are doctored cake mixes. For a variety of reasons I’m switching everything over to scratch baking—the kind where I have to weigh everything. My question for y’all is: Is there a chart which tells how much the various egg whites should weigh? For example, I see recipes for 4 egg whites—well if I have jumbo eggs, or large eggs, or extra large eggs, that’s three different sizes of egg whites. So I figure the best thing to do is weigh them for more consistent baking. But how much should “4 egg whites” weigh? Is there a chart available?
Thanks in advance everyone! :D