Use powdered egg whites wherever you would use them fresh: in angel food cakes, meringues, macaroons, and much more! Contains no preservatives or additives. No more wasting egg yolks!
Note: Egg white powder may be whipped, but it does not whip up to the same volume as fresh egg whites.
DIRECTIONS: To reconstitute, add 1 teaspoon egg white powder to 7 teaspoons water.
Sealed in a #10 can with oxygen absorber for long-term storage. See our Shelf Life and Storage Guidelines pages for further information.