Egg Albumen Powder for Nougat: White, Firm Nougat

What is nougat made of?

White nougat is whipped egg white into which a hot syrup of sugar, honey and glucose is poured; nuts are then folded in and the mixture is pressed into a tin to set and be cut. The egg white traps air and gives nougat its white colour and soft, firm texture.

For seasonal volumes, cracking and separating eggs by hand is slow and leaves many yolks, so many shops use egg white powder.

The role of egg white

Air and lightness from the whipped foam.
White colour.
Hold: the protein sets with the hot syrup so pieces cut cleanly.
Suspending the nuts in the thick mixture.

Method with egg white powder

Reconstitute 1 kg of powder with 7 L of water (8 kg of liquid white).
Whip in a clean, dry bowl to soft peaks.
Cook sugar, honey and glucose with a little water; the hotter the syrup, the firmer the nougat.
Pour the hot syrup slowly down the side of the bowl while whipping, until very thick.
Fold in warm toasted nuts, press into a tin and let it cool completely before cutting.

Soft or firm nougat

The same ingredients give different nougat depending on the syrup: cooked hotter, the nougat comes out firmer and snaps; cooked less, it stays soft and chewy. More egg white gives a lighter, whiter nougat, less gives a denser one. Fix the recipe your customers like and weigh the white in grams every batch; with powder that is easy, because 1 kg always makes 8 kg of liquid white. Honey adds a rounder flavour that suits the nuts, and warm nuts stop the mixture cooling suddenly.

Troubleshooting

Too soft means the syrup was undercooked; brittle means overcooked; whites not rising means fat in the bowl; stickiness after cutting means humidity. For cakes or biscuits alongside nougat, whole egg powder replaces fresh eggs.

Packs and delivery

Al Laith supplies egg white powder in 1 kg and 5 kg packs and 15 and 25 kg bags, delivered across Egypt. Send your seasonal quantities on WhatsApp early.

Frequently asked questions

Can egg albumen for nougat be a powder?

Yes. Reconstituted with water (1 kg + 7 L), egg white powder whips and works in nougat like fresh white.

Why is my nougat too soft?

The syrup was usually not cooked hot enough; the longer it cooks, the firmer the nougat.

How should I store egg white powder before the season?

Keep it dry, away from sunlight, in a closed pack, with no fridge needed before mixing.

Egg Albumen Powder for Nougat: The Secret of Soft White Nut Nougat