Hello, I've been experimenting with albumin powder in making meringue. Does anyone have a tip on how to eliminate it's sour after taste? Thanks.
Albumin Powder is just dried egg whites. Same thing different form. Some has a bit of gaur gum added as a whipping agent.
Thanks for the information for using Albumin powder in recipes.Thrifty Fun contributors are really great!! Thanks again to all who responded.
My friend told me to use 2 tablespoons of water to 2 teaspoons of albumin powder, and it has worked out well.
P.S. Yes, if you do not have to beat the egg whites until they are soft or stiff peaks, I am sure you could add the egg whites to the dry ingredients and the water to the liquid. Most of my recipes for egg white need them beaten though:)
I use the albumin powder in cake icings like royal icing or decorators icing.
Two recipes use 7 Tablespoons per cup of water (16 Tablespoons). It is then able to be beaten to peaks. This is approximately 2 Tbs. water for 1 tablespoon albumin...(actually 7/8 of a Tablespoon), but I would just use one.
Another has 6 Tablespoons water to 4 Tablespoons albumin. This is the ratio of 2 Tablespoons water and 1 1/3 Tablespoon (1 Tablespoon is 3 teaspoons).
Therefore, for each egg white (which is 2 Tablespoons worth of egg white according to the cookbook), I would probably use 2 Tablespoons water and 1 Tablespoon 1 Tablespoon and 1 teaspoon of albumin.
Hope this is helpful in substituting it for egg whites:)
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