egg white alternative

My egg white alternative

The plant-based My Egg White Alternative is whippable, bake-stable and ideal for macaroons, nut wedges, sponge cake, meringue and other fluffy baked goods. You can also use it for desserts such as chocolate mousse or even mayonnaise.

Contains 10 g equivalent to approx. 2 egg whites.

Do you also know our egg alternative?

Pea protein*, corn starch*, potato starch*, inulin*, thickener: guar gum*; field bean protein*, salt.

*from controlled organic cultivation

Nutritional values per 100 g (dry)
Energy182 kJ / 43 kcal
Fat< 0,5 g
of which Saturates0,1 g
Carbohydrates4,3 g
of which sugar< 0,5 g
Fibre1,5 g
Protein4,8 g
Salt0,15 g

The plant-based My Egg White Alternative is whippable, bake-stable and ideal for macaroons, nut wedges, sponge cake, meringue and other fluffy baked goods. You can also use it for desserts such as chocolate mousse or even mayonnaise.

Eggsnot containedFishnot contained
Crustaceannot containedMilknot contained
Cellerynot containedSesamenot contained
Molluscnot containedPeanutnot contained
Glutennot containedLupinenot contained
Nutsnot containedMustardnot contained
Soynot containedCornnot contained

Preparation

Dosage

10 g (approx. 2 heaped tsp.) of egg white alternative and 75 ml water replace 2 egg whites

Preparation

Add 75 ml of water to your egg white alternative and beat for 5 minutes until stiff.

Tip: For every additional 10 g of egg white alternative the whipping time increases by 1 minute.

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