Egg White Powder for Macarons: A Pastry Kitchen Guide

Why egg white powder for macarons

A macaron depends on one thing above all: a well-made egg white meringue, into which almond flour and powdered sugar are folded. Small changes in recipe or process change the result, so weighing everything matters. Al Laith egg white powder is real egg white with the water removed, with no sugar or starch, and it rehydrates at a fixed ratio: no cracking eggs, no leftover yolks.

Rehydrating dried egg white

Egg white powder	Water	Liquid egg white
1 kg	7 L	8 kg
125 g	875 ml	1 kg

Put the water in the bowl first and sprinkle the powder over it while stirring gently.
Stir, don't whisk, until fully dissolved; strain any lumps.
Let the whites reach room temperature before whipping.

French or Italian meringue?

French: whites whipped with fine sugar, then almond flour and powdered sugar folded in. Simpler; softer, chewier shells, but a less stable meringue.
Italian: whites whipped while hot sugar syrup is poured in. It needs a stand mixer and care, but gives a much more stable meringue, taller, rounder shells and fewer failures, which is why it is common in food service.

Steps and common mistakes

Sift almond flour and powdered sugar finely, or the shells show specks.
Whip in a clean, dry, grease-free bowl to medium-stiff peaks.
Rest piped shells about 45 minutes before baking at about 160°C for 10–15 minutes.
Too much powdered sugar against granulated sugar gives weak tops and air pockets.

Fillings and storage

Swiss meringue buttercream can be made from the same whites. For custard fillings, pair it with egg yolk powder. Store the powder closed in a dry place away from sunlight, no fridge needed before mixing. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.