The professional solution for perfect meringues and icings
The Azucren powdered albumin is an essential technical ingredient to stabilize your preparations and eliminate health risks linked to the use of raw eggs. This product made from dehydrated egg whites provides superior structure and firmness to your meringues, macarons, and royal icings.
Why use Azucren albumin?
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Food Safety: Ideal for preparations that do not require cooking (icings, mousses), it prevents any risk of salmonella linked to fresh egg whites.
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Exceptional Stability: Thanks to its concentration, it strengthens the structure of meringues and prevents sugar graininess, ensuring airy and firm textures.
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Convenience and Storage: No more wasting egg yolks! You only use the exact amount of whites needed.
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Versatility: Perfect for royal icing, Italian, Swiss, or French meringue, as well as for stabilizing butter creams.
Technical Characteristics
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Brand: Azucren.
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Net Weight: 125g (allows reconstitution of the equivalent of about 25 egg whites).
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Ingredients: Sugar, dehydrated egg albumin, natural gums E414, tartaric acid E334, and sodium citrate E331.
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Allergens: Contains egg.
Substitution and Usage Guide
Azucren albumin is extremely easy to measure to replace fresh egg whites in your usual recipes:
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Standard Dosage: Mix 10 g of albumin with 60 ml of water to obtain the equivalent of 2 egg whites.
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For royal icing: Sift the albumin with your icing sugar before adding water to avoid lumps and achieve a perfectly smooth texture for piping work.
Patissland expert advice: For an Italian meringue with exceptional firmness, rehydrate your albumin in warm water a few minutes before starting to whisk. You will get a much more even foaming and an incomparable shine.
