skip to main content




Click Shopping List key to Add/Remove item to your Shopping List

Ovasil Meringue Mix

Email Recipe         Download Recipe         Print Recipe

Pasteurized, powdered egg-albumen made from crystallized egg-white.

To be used in the same way as fresh egg-white, good stability, neutral taste and smell, only short whipping time and good solubility, the meringue stays white during drying.


  • For the production of meringues, coconut  macaroons, light vanilla creams, all kind of egg-white mixtures, cheese cakes and royal icing.   

  • Usage ratio: 100 g OVASIL dissolved in 1000 g water and then to be used in the same way as fresh egg-white.

Delivery across
UK & Ireland