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Albumin
Hi Team, please advise what is albumin. Can skip this item?
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1 Reply
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Scoolinary Team
Hi Sahmini.
Welcome to the Scoolinary community!
Albume is a protein found in egg whites, and in this case, powdered albume is used in the recipe as a stabilizer to help the meringue maintain its structure and firmness.
As for whether you can omit it in the pâte à choux, yes, you can omit it. However, albume helps give the meringue greater stability and firmness, which contributes to a lighter and airier texture in the cake. If you decide not to use albume, the result may be slightly different, perhaps a little less firm, but the cake should still turn out well if you follow the rest of the recipe instructions.
If you choose to increase the amount of egg whites in the recipe to replace the albume, I would recommend adding about 10-15 g of egg whites for every gram of albume you omit.
The recipe uses 1 gram of albume, so you could add around 10-15 g of additional egg whites. This will help maintain the structure of the meringue, but keep in mind that the final result could be a bit more moist, as the extra egg whites will add more liquid.
It’s also important to adjust the beating to ensure the egg whites whip properly and provide the stability the cake needs. If you feel the meringue isn’t stabilizing enough, you could add a pinch of cream of tartar, as mentioned earlier.
In summary, you can omit the albume, but keep in mind that it may affect the texture and stability of the meringue.
We hope this information helps.
Best regards.
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