Because of the effects of the pasteurization process on the protein structure, our liquid egg whites will not whip to soft or stiff peaks and are not recommended for any meringue-style recipes. This includes meringue cookies, meringue toppings, meringue-based frostings, and whipped egg white components in recipes such as fluffy Belgian waffles.
When you whip fresh egg whites, air bubbles generated by the whipping action are held in suspension by protein structures created within the egg white, producing a fluffy and light meringue that will also hold stiff peaks. The pasteurization process changes the structure of those proteins, so they can no longer work together to hold onto the air bubbles. As a result, when you whip the pasteurized egg whites, you will be able to froth and foam them to a degree, but they will continue to stay fairly runny (even with extended whipping).
These foamy, pasteurized whites do work great for mixed drinks and cocktails as they are safe to consume raw, but for making those classic, crunchy clouds of meringue or silky whipped topping, we recommend good old-fashioned fresh egg whites for the best result.