Making Life Delicious Since 1983

Powdered Egg Whites Magically Handy Ingredient

An old fashioned ingredient, most of our grandmothers may have had on hand and there are so many good reasons she kept them around!
Powdered Egg Whites are dried egg white (pure albumen). And super handy to have around if you run out of eggs! You can easily have egg for a recipe by simply mixing the powder with room temperature water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it.

Most the time powdered egg whites are used to make meringues but can also be used to give texture to baked goods as well as many other creative delicious ways.

A simple 2 tsp of powdered egg whites to 2 tbls of room temperature water will equal 1 large egg. Add to a bowl and whisk briskly.


  • In recipes that call for egg whites and no yolks, there is no waste.
  • No waiting for egg whites to come to room temperature.
  • If you worry about the possibility of salmonella contamination, the pasteurization process removes any doubts.
  • Shelf life is so much greater – 12 months for powdered egg whites complete freshness, and still longer with just a little less ‘effect’, but no ‘spoiling’ like with fresh eggs.
  • If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fill the bill.


Royal Icing is a classic recipe we have many customers make with our powdered eggs. This creamy smooth royal icing is perfect for making decorated sugar cookies that uses powdered egg whites. Here is a simple and delish recipe for Royal Icing we enjoy from!


Royal Icing Recipe Using Powdered Egg Whites
1/4 cup powdered egg whites
2/3 cup room temperature water
1 Tbsp lemon juice (or 1/2 tsp cream of tartar) BOTH ARE OPTIONAL
2 pounds powdered sugar
1 Tbsp vanilla or coconut flavoring
Mix water and egg whites in the bottom of a mixing bowl.
Let stand 5-10 minutes.
Add lemon juice or cream of tartar if you choose.
Beat on high speed until stiff peaks form.
Add powdered sugar all at once and mix on medium just until combined.
The resulting icing should also be about stiff peak thick. (Because I like it that way. If you don’t like to make it stiff first, then don’t add all the powdered sugar.) I usually wait until after I color my icing before I thin it down. But…you know….do what you want.


And here is a easy but elegant dessert recipe for the classic Pavlova from that we know you will love too!

Pavlova Recipe Using Powdered Egg Whites
8 tsp egg white powder plus 1/3 cup water.
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream, whipped and sweetened
6 kiwi, peeled and sliced or fruit of your choice–we really like peaches

1. Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2. In a large bowl, beat egg white powder and water until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over beaten egg whites lose volume and deflate when folded into other ingredients. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

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