Eibumin White Egg Powder is a free-flowing mix designed for making classic meringue bakes and fillings: meringue shells, “Indianánek” style foam cakes, fillings for cream horns, and Czech-style “laskonky”. It helps you achieve a reliable, stable whip and consistent results batch after batch—perfect when you want the look, volume and clean sweetness of egg-white foam without the hassle of separating eggs.

Pack size: 200 g.

Production instructions:

“Indianánky” (foam cakes): 100 g Eibumin + 500 g drinking water – mix, let rest briefly, then whisk. During whisking add 625 g granulated sugar and 350 g redcurrant jam. Slowly pour a sugar syrup into the whipped mixture (boil 725 g granulated sugar with 200 g drinking water to the “string” stage).

Egg-white cream: 100 g Eibumin + 770 g drinking water – mix, let rest, then during whisking add 620 g granulated sugar. Slowly pour in sugar syrup (1,230 g granulated sugar + 310 g drinking water – boil to the “string” stage). After adding the syrup, add 70 g vanilla sugar.

Baked mixtures

- Laskonky - 100 g Eibumin + 765 g water – mix, let rest, and during whisking add 620 g granulated sugar. Slowly pour in sugar syrup (1,230 g granulated sugar + 310 g drinking water – boil to the “string” stage). After adding the syrup, fold into the whipped mixture 480 g icing sugar + 1,080 g nut/seed base (coconut, ground nuts, almonds).

- Meringue kisses - 100 g Eibumin + 770 g drinking water – mix, let rest, and during whisking add 620 g granulated sugar. Slowly pour in sugar syrup (1,230 g granulated sugar + 310 g drinking water – boil to the “string” stage). After adding the syrup, add 785 g icing sugar to the whipped mixture.

Dry/bake at 110–140 °C for approx. 45 minutes (depending on the type of oven).

Why you’ll love it: quick preparation, dependable foam stability, and a beautifully light texture—ideal for home bakers and professionals alike. Bring your next batch of meringues or cream-horn filling to life with Eibumin White Egg Powder and enjoy results that look as good as they taste. Add it to your baking cupboard today and start whipping!

FAQs

1) What is Eibumin White Egg Powder used for?
Eibumin White Egg Powder is used for meringues, meringue kisses, foam cakes, fillings for cream horns, and nut-based meringue shells such as laskonky.

2) Does Eibumin White Egg Powder already contain sugar?
Yes. It is a special blend of dried egg whites with caster sugar and citric acid (acidity regulator E330).

3) Do I need to let the mixture rest before whisking?
Yes. The instructions recommend mixing with water and letting it rest briefly before whisking for best hydration and stability.

4) What does “string stage” mean for the sugar syrup?
It refers to a syrup cooked until it forms thin “strings” when tested—used to stabilise the whipped foam.

5) Is Eibumin White Egg Powder suitable for professional baking?
Yes. The mix is designed for consistent, repeatable results and is suitable for both home and professional confectionery use.

6) What allergens does Eibumin White Egg Powder contain?
It contains egg.

Store in a dry, cool and dark place (ideally in a pantry or food cupboard) at a temperature of up to 20–25 °C.