Azucren Meringue Powder 500 g
Ready-to-use technical blend for stable meringues and pavlovas, without raw egg.
Azucren meringue powder is a technical blend designed to deliver consistent results without the constraints of fresh eggs. It provides a firm, light structure to meringues and pavlovas, with good stability even in humid conditions, and keeps for a long time when stored dry.
Technical specifications
Recommended uses
- Meringues and pavlovas with firm stability
- American buttercream (no-cook preparation)
- Royal icing
Dosage guide
- Recommended ratio: 1 part powder to 9 parts water
- Example: for 100 g of mixture, 10 g of powder and 90 ml of water
- Equivalent to: 1 kg of powder equals 316 fresh egg whites
Patissland tip
Tip: Make sure the mixer bowl is completely free of grease before starting to mix. Add the sugar gradually as soon as the foam begins to rise, for an even, pearly texture.
Complete technical data sheet
| Brand | Azucren |
| Net weight | 500 g |
| Ingredients | chicken egg white (min. 98%), foaming agent (triethyl citrate E1505), acidity regulator (citric acid E330) |
| Packaging | resealable jar, protection against moisture |
Frequently asked questions
What is the basic dosage for meringue powder?
1 part powder to 9 parts water: for example, 10 g of powder and 90 ml of water for 100 g of mixture.
How many egg whites does a 500 g jar replace?
Approximately 158 50 g egg whites, or 316 egg whites per kilogram of powder.
Can it be used for no-cook buttercream?
Yes, this is one of its main uses: it stabilizes American buttercream and royal icing without using raw egg.
Learn more
Discover our food additives and our range of professional technical ingredients, to combine with powdered egg white or Azucren pectin.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
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- FR, BE, DE: based on weight
- Europe: based on country and weight
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