Pasteurized protein powder 100 g

No fresh eggs left in the house – or you only need the egg white and don't know what to do with the yolk? The yolk is too good to throw away, and that's exactly where pasteurised Egg white powder from free-range eggs comes in. It's the eco-friendly, practical alternative to fresh egg white – simply mixed with water and ready to use just like a fresh egg white. Fold it into a batter, heat it, or whip it to stiff peaks – the Egg white powder handles it all. And even more: the meringue produced with the powder is more stable than that made from fresh egg white – a real advantage when stability matters. Another major benefit of pasteurised Egg white powder: recipes that are normally made with raw egg white – such as Royal icing, mousse au chocolat, or tiramisu – can be prepared with the powder with a guaranteed zero risk of salmonella. That makes Egg white powder the first choice when it comes to safety and quality – and all from free-range eggs.

The pasteurised Egg white powder is briefly mixed with water before use. To replace one fresh egg white, weigh out 5 g of powder and add 25 g of cold water – that corresponds to a ratio of 1 part powder to 5 parts water. Stir well with a small Whisk, leave to stand for 15–20 minutes until all lumps have dissolved, stir briefly once more – and the egg white is ready to use. From this point on, the mixed Egg white powder can be used anywhere a recipe calls for fresh egg white. Beat it with a hand mixer to a firm, stable meringue – the base for Macarons, Meringue, ice cream and light sponges. If you need a particularly stable meringue, slowly add sugar while whisking. This produces glossy, firm peaks that reliably hold their shape during baking. For Royal icing, add icing sugar to the mixed egg white and beat to a creamy, spreadable consistency. This icing lets you decorate cookies, cupcakes, muffins, Gingerbread and cakes in fine detail and style – as delicate lines, even surfaces or artfully piped decoration. For mousses, tiramisu and other desserts that contain raw egg white, the pasteurised Egg white powder is the safe choice – guaranteed salmonella-free, with no compromise on flavour or texture. In ice cream making it provides a creamy, stable texture, and in sponge batters the whipped egg white brings the characteristic lightness and airiness that makes a great sponge.

Macarons are one of the great challenges of patisserie – and Egg white powder is an indispensable helper. The stable meringue produced with the pasteurised powder is the foundation for light, crisp Macaron shells that hold their shape during baking and develop the characteristic foot. If you'd like to learn how to make small, elegant Macarons to a professional standard, miniSchoggi's Macaron courses are exactly the right place. There, professional pastry chefs show you how to achieve airy Macaron shells and delicate fillings – from the right technique to the finished Macaron. We look forward to welcoming you at one of our Macaron courses soon!