Meringue Powder – 100 g PME Cake

A professional alternative to fresh egg whites, PME meringue powder provides stability, safety, and consistency. It allows you to obtain firm, glossy meringues and a clean royal icing, while simplifying preparation.

Key Points

• Convenient 100 g format for pastry and cake design.

• Add water + icing sugar, then whisk: quick and consistent results.

• Suitable for meringues, pavlovas, royal icing, decorations, mousses.

• Suitable for halal and kosher diets.

• Ideal for production: reproducible dosing, reduces risks associated with fresh eggs.

Ingredients and Allergens

• Ingredients: egg white (pasteurized chicken egg white powder, foaming agent E1505), stabilizer E415, sugar, acidity regulator E330, antioxidant E331, flavoring.

• Allergens: egg. May contain traces of other allergens depending on the production environment.

Instructions for Use (Indicative Guide)

• Substitution for 1 egg white: 8–10 g of powder + 30 ml of cold water.

• Basic royal icing: rehydrate the powder (see above), then gradually incorporate icing sugar until the desired consistency is reached.

• Meringues/pavlovas: rehydrate, whisk until stiff peaks, add sugar gradually, bake at 90–110 °C until dry.

• Coloring/flavoring: use water-soluble colorants and flavorings at the end of whipping.

Professional Tips

• Use a clean and grease-free bowl for optimal whipping.

• Rehydrate 10 minutes before whipping for better stability.

• For very smooth royal icing, add a few drops of water for flooding, or a little icing sugar for piping.

• Store baked meringues in an airtight container away from humidity.

Specifications

• Brand: PME Cake

• Name: meringue powder / egg white powder

• Content: 100 g

• Uses: meringues, pavlovas, royal icing, decorations, stabilization of certain mousses and creams

Storage

• Store in a dry place, away from heat and humidity.

• Close the container well after use.

• Best consumed before the date indicated on the packaging.