Egg white & egg powder
There are 7 products.
Egg white powder and egg powder for baking are dried, pasteurised hen’s eggs – practical, long-lasting and hygienically safe, even for recipes that are not baked. Unlike fitness protein, they contain nothing but egg: egg white, egg yolk or whole egg.
Which egg powder for what?
- Egg white powder (100 g and 1 kg): for stable meringues, macarons, royal icing, mousses and for boosting fresh egg whites.
- Egg yolk powder (100 g and 1 kg): for crème pâtissière, ice cream, sauces, shortcrust pastry and pasta.
- Whole egg powder (100 g): replaces whole eggs in batters, sponges and crêpes.
- Meringue powder: ready-made mix for meringues and royal icing, just add water.
Rehydrating and dosing
As a rule of thumb, about 10 g of whole egg powder with around 40 ml of water equals one medium egg. Egg white powder is dissolved in water at roughly 1:7 to 1:8. Follow the instructions on the pack and let the powder hydrate briefly before whisking. Stored dry and well sealed, it keeps for a long time.
Frequently asked questions about egg white & egg powder
Is this the same as fitness protein powder?
No. Our egg white powder is pure, pasteurised hen’s egg white for cooking and patisserie, with no flavourings or additives.
Can I use it for uncooked creams?
Yes – because it is pasteurised, the powder is ideal for no-bake recipes such as mousse, tiramisu or royal icing.
Why use egg white powder for macarons?
A small amount stabilises the whipped egg whites, giving a more even batter and macarons with lovely feet.
See also: Royal icing · Other ingredient · Pastry filling