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Molecular Gastronomy
Egg White Powder - AAA - France -
Imported Egg White Powder or Dry Albumen
Selected egg whites from the best French farms, are first pasteurized before being atomized in a fine powder. Hold a better shape than fresh or frozen beaten white eggs. It also prevent granulation when mixed with fresh or frozen whites. Ideals for "oeufs a la neige", meringues, nougat, and macarons.
Use: Mousse / Meringue: Add 150 gr powder per 1 ltr water or 5 oz to 32 oz water. Macarons and almond "petit fours": 75 gr / 1ltr. water or 2.5 oz to 32 oz water. One ounce of Egg White Powder equals about 7 fresh egg whites or 3.5 / 4.0 gram powder per fresh egg white.
L'Epicerie
500 gr / 17.6 oz in re-sealable foil bag #707001
$ 13.50
Shipping Weight: 2.00 lbs
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Egg White Powder - AAA - France
L'Epicerie
2 kg. / 4.4 lbs in re-sealable foil bag
#707002
$ 42.25
Shipping Weight: 6.00 lbs
Quantity Desired:
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