Pasteurised egg whites

Liquid egg white separated from the yolk and pasteurised against salmonella, safe without cooking, for meringue, macarons, marshmallow and cocktails.

Pasteurised egg whites are liquid egg white separated from the yolk and given a mild heat treatment to destroy salmonella, pale, slightly viscous, odourless, safe to consume without further cooking. They are used for meringue, macarons, marshmallow, souffle, meringue creams and royal icing, cocktails (White Lady, sour), protein dishes and wherever raw egg white is needed.

Recipes with this ingredient

Diet Easter cake with sugar fondantRussian cuisine | Bakery and desserts

Oksana Kuznetsova, brand chef and co-owner of La poste, shared the recipe with us.

Don't Tease the Bees CocktailAuthor's cuisine | Drinks

Cocktail from the Moscow bar Community. Head bartender Vasily Zheglov.

Chinese Garden/Chinese GardenAmerican cuisine | Drinks

A signature cocktail from the head bartender of the panoramic restaurant Hong Kong Vasily Zheglov.

Yeast-free Easter cake with kefirRussian cuisine | Bakery and desserts

Yeast-free kulich with kefir is an incredibly tender and aromatic pastry rooted in Russian traditional cuisine. It is made without yeast, making the process faster and simpler. Kefir gives the dough airiness and softness, while raisins add pleasant sweetness and texture. The special charm comes from the protein cream with lemon juice, which creates a light tanginess and refreshing taste. This kulich is perfect for Easter and other festive occasions but can be made any day to delight yourself and loved ones with homemade baking. It's important that all ingredients are at room temperature for better dough consistency. Easy to prepare yet incredibly delicious, this kulich will be a decoration for any table.