Macarons are the obvious target, since people already age whites partly to shift water balance, and powder gives you that dial directly. But macarons are sensitive to everything, so also the highest-risk experiment.
The biggest gain for meringue specifically is probably flavor loading: more protein network per unit of cocoa or fruit powder means the foam can carry more before it collapses. They might also bake faster and more reliably; lower hydration should help with tackiness, hollow shells, and humidity sensitivity.
Other recipes where egg whites are currently the limiting water source include flourless chocolate cakes, nut tortes, high-fat foams, and mousses. Concentrated whites could let you add aeration without thinning the base.
If you really want to go crazy, here are two previously impossible things you can try:
A near-dry protein foam folded into melted chocolate before it sets could give you something like aerated chocolate with a different cell structure than what you get from pressurized gas injection.
Twice-cooked meringue pops: Put something on a stick (could be something like a preformed cake pop) and coat it with a layer of ovalbumin meringue (maybe 1 part ovalbumin, 3 parts sugar, 2 parts water by weight, plus a little of whatever flavor-bearing addition you like). Mount the stick vertically on an oven-safe container to bake it until the meringue sets. Once it sets and cools, deep fry it. This might allow a thick but light, airy, and crunchy shell. You could do a small baked Alaska pop this way, refreeze it, and then deep fry it.
Macarons are the obvious target, since people already age whites partly to shift water balance, and powder gives you that dial directly. But macarons are sensitive to everything, so also the highest-risk experiment.
The biggest gain for meringue specifically is probably flavor loading: more protein network per unit of cocoa or fruit powder means the foam can carry more before it collapses. They might also bake faster and more reliably; lower hydration should help with tackiness, hollow shells, and humidity sensitivity.
Other recipes where egg whites are currently the limiting water source include flourless chocolate cakes, nut tortes, high-fat foams, and mousses. Concentrated whites could let you add aeration without thinning the base.
If you really want to go crazy, here are two previously impossible things you can try:
A near-dry protein foam folded into melted chocolate before it sets could give you something like aerated chocolate with a different cell structure than what you get from pressurized gas injection.
Twice-cooked meringue pops: Put something on a stick (could be something like a preformed cake pop) and coat it with a layer of ovalbumin meringue (maybe 1 part ovalbumin, 3 parts sugar, 2 parts water by weight, plus a little of whatever flavor-bearing addition you like). Mount the stick vertically on an oven-safe container to bake it until the meringue sets. Once it sets and cools, deep fry it. This might allow a thick but light, airy, and crunchy shell. You could do a small baked Alaska pop this way, refreeze it, and then deep fry it.