What are pasteurized egg whites?

Yes, I believe egg substitute like EggBeaters and the generic versions are pasturized. You'll have to read the label to make sure.

You can pasturize egg white at home. I'd have to look up the directions for you. I have it written in the CookWise cookbook but that isn't in digital format.

Oh and what is the recipe? If it is for a meringue, yes you can pasturize the egg whites at home first.

Like this:

http://chickensintheroad.com/farm-bell-recipes/how-to-pasteurize-eggs-2/

You can pasteurize eggs  by just simmering them for a couple minutes. Do it like you're making hard boiled eggs. Put eggs in cold water, put on the stove, and then heat up to X degrees (not boiling temps, like scalding tap water temperature...I obviously don't remember what it is lol) for a few minutes, and then turn off heat and let them come back down to room temp (or rinse in cold immediately). Ta Da pasteurized.

The eggs will still maintain their normal cracked egg consistency, so you can seperate whites like normal.

Yes Karen, the temp for whole eggs is 140 to 145 degrees F for 30 minutes or more. However, I think whole eggs are harder to pasturize than just egg whites while preparing a dessert.
 

Then yes, follow the recipe to pasturize your egg whites at home - adding 2 tablespoons of the sugar from the recipe to each egg white. Whip the egg whites or not, depending on the directions of the recipe. When I make meringue I pasturize first and whip later. Then cool and add the rest of the ingredients - the rest of the sugar and the lemon juice - and finish the recipe as written.

Sounds yummy.