The secret to perfect meringue and macarons
You have probably come across the advice in recipes for the classic “Kiev cake”, macarons or meringue: “leave the proteins at room temperature for 24–48 hours”. This process is called “aging” of the protein. But do you know what is behind this culinary magic and how to get the perfect result instantly, without waiting two days?
Science against sugar: why “age” the protein?
The main goal of aging the protein is desugaring. Fresh chicken protein contains simple sugars. Even if you add regular sucrose (sugar), which in itself does not cause undesirable reactions, the simple sugars in the protein itself can ruin the dessert.
When heated, they enter into a melanoidin formation reaction (this is a combination of proteins and sugars under the influence of temperature). As a result, the texture becomes rubbery and the color is a dirty yellow instead of a dazzling white.
Traditionally, confectioners wait for natural bacteria to ferment these sugars. We offer a modern solution.
Our albumin is pure and processable
Our dry pasteurized egg white has already undergone a fermentation process using propionic acid fermentation (beneficial bacteria are added to the liquid egg white before drying). This reduces the amount of simple sugars in the egg white by 50 times before it even gets into your mixer bowl.
Why our product is your must-have:
No ionization or preservatives: Only pure egg white, preserved naturally.
Dazzling whiteness: Thanks to the absence of sugars, your meringues and cakes will remain perfectly white, without caramelization during baking.
Stability: Unlike “home aging”, where the result is always a lottery, our albumin guarantees the same result every time.
! Important nuance: In dry form, the powder may have a slight bitterness. Don’t worry – this is a sign of proper fermentation. In the finished dessert, this aftertaste disappears completely, leaving only the impeccable taste of your confectionery creation.
Ready to take your desserts to a professional level? Forget about the expectations and risks of fresh eggs. Choose stability, ease and a scientific approach to confectionery art.
