The secret ingredient to perfect macarons, egg white powder, or albumen, is made from quality farm-fresh free range eggs.
Adding a small amount of egg white powder to fresh egg whites before beating adds extra protein. This stabilises merigues by helping them to thicken properly. Egg white powder can be reconstituted with water or fruiit puree for flavoured meringues.
Dosage: 1 heaped teaspoon (4g) of egg white powder mixed with 2 tablespoons (30ml) water = 1 large egg white