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.