Squires Kitchen’s Pure Albumen is a pure, pasteurised, dried egg white powder made from free-range eggs.
This high-quality, lump-free, pure albumen is the professionals’ choice when making royal icing for run-outs, collars and lace work. Stronger than fortified albumen with more stretch, this pure egg albumen makes a free-flowing icing that is ideal for intricate royal iced decorations.
- To dissolve the pure albumen, sprinkle onto water and whisk together lightly. Leave to stand for approximately 30 minutes, stirring frequently so the gelatinous lumps of albumen will dissolve
- 100g of powder dissolved in 700g of water is the equivalent to 800g of fresh hen egg whites (approx 25 large eggs)
- To use for royal icing: Dissolve 15g of albumen in 75ml of water. Gradually add 500g of icing sugar and beat on a low speed for approximately 15 minutes until the icing forms peaks
- To use for approximately 40 meringues: Dissolve 20g of albumen in 150ml of water. Whisk on top speed for approximately 2 minutes until stiff. Gradually add 300g of caster sugar, a little at a time, and whisk until very stiff
100% Free Range Spray-dried Egg Albumen
ALLERGY ADVICE: For allergens see ingredients in bold. May contain traces of nuts.
DIETARY GUIDE: No gluten-containing ingredients & Suitable for vegetarians.
Pack size; 100g