Sweet Celebrations Egg White Powder Recipes

Egg White Powder

This egg white powder is spray dried egg albumen, which can be used in most recipes requiring egg white. It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity. Use egg white powder for uncooked foods such as marzipan and buttercream icing, or foods which are lightly cooked (pie meringues), without the worries associated with fresh egg white, because it is heat treated to meet USDA standards for being salmonella negative.

Use this formula to substitute egg white powder for fresh egg whites in your favorite recipes:

1 egg white = 13/4 tsp. Egg White Powder + 2 Tbsp. water

In recipes requiring whipped egg whites, sprinkle the egg white powder over the water in the mixing bowl and IMMEDIATELY whip to the desired foam stage (soft peak, stiff peak). In most other recipes, the egg white powder may be added to the dry ingredients and the water to the liquids for ease of mixing.

Refrigeration is not required. Store egg white powder tightly sealed in a cool place.

Decorator's Buttercream Icing

A stiff icing suitable for borders and flowers. Adjust the consistency for other decorating or for all-over icing of the cake by adding more water (up to an additional 4 Tbsp.)

4 cups Fondant and Icing Sugar or confectioner's sugar
1 3/4 tsp. Egg White Powder
1/4 tsp. salt (optional)
3/4 cup vegetable shortening
1/2 tsp. vanilla, or other suitable flavor
1/4 cup water

Stir together sugar, egg white powder and salt in mixing bowl. Add shortening, vanilla and water. Beat on medium speed until light and fluffy. Yield: About 2 cups.

Royal Icing

Smooth and hard-drying, ideal for flowers made in advance and for assembly and decoration of gingerbread houses. Royal icing is not usually used for all-over frosting of cakes.

1 lb. Fondant and Icing Sugar or confectioner's sugar
1/2 tsp. cream of tartar
5 1/4 tsp. Egg White Powder
6 Tbsp. water
1/2 tsp. vanilla (optional)

Stir together sugar, cream of tartar and egg white powder in mixer bowl. Add water and vanilla and beat at low speed until sugar is dissolved, then at high speed until mixture is light and fluffy, about 10 minutes. Icing must hold its shape before using. Keep bowl covered with a damp cloth to prevent drying. warning: Any grease will break down icing.

Meringue

For one large or two small pies

3/4 cup granulated sugar
1/4 cup. Egg White Powder

3/4 cup water
1/2 tsp. vanilla (optional)

Preheat oven to 400 F. Blend 1/4 cup of sugar and egg white powder in a mixer bowl. Add water and mix on low-medium speed 3 to 5 minutes until smooth. Scrape bowl. Beat on high speed, gradually adding remaining sugar and vanilla. Scrape bowl. Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust. Bake about 10 minutes until meringue is browned.

Angel Food Cake

1 cup plus 2 Tbsp. cake flour, sifted
1 cups Fondant and Icing Sugar or confectioner's sugar
11/2 cups water
7 Tbsp. Egg White Powder
11/2 tsp. cream of tartar

1 tsp. vanilla, or other suitable flavor
1/2 tsp. almond flavor
1 cup granulated sugar
1 tsp. salt

Preheat oven to 350 F. Stir together the flour and confectioners' sugar. Set aside. Combine the water, egg white powder, cream of tartar, vanilla and almond flavoring in mixing bowl and beat with electric mixer until soft peaks form. Add the granulated sugar and salt in four parts, beating on medium speed. Beat on high until stiff peaks form. By hand, gently fold in the flour/confectioners' sugar mixture in four parts. Pour into an ungreased 10" tube pan. Bake for 35 to 40 minutes or until top springs back when touched lightly with finger. Invert pan until cake is completely cooled.

White Cake

2 1/4 cups cake flour
1 1/2 cups sugar
2 Tbsp. Egg White Powder
3 1/2 tsp. baking powder
1 tsp. salt

1/2 cup shortening
1 1/2 cups water
1 tsp. almond flavoring
1/4 tsp. vanilla extract

Preheat oven to 350 F. Generously grease and lightly flour bottom only of two 8" round layer pans. Combine cake flour, sugar, egg white powder, baking powder, salt and shortening in mixing bowl. Blend on low-medium speed for 3-4 minutes. Add HALF of the water and mix on medium speed for 1 minute. Scrape bowl. With mixer at lowest speed, add remaining water and flavorings. Mix for 1 minute on high speed. Pour into prepared pans and bake 30 to 35 minutes until cake tester or toothpick inserted in center comes out clean.

Meringue Shells or Kisses

Preheat oven to 150 F. Prepare cookie sheets by covering with kitchen parchment. Follow pie meringue directions to produce a stiff meringue. Use a pastry bag fitted with a large star tube to pipe meringue shells or kisses on the parchment. Dry in the warm oven until crisp but not brown, 4 to 5 hours, depending on size. Cool completely and store airtight.