Let’s Talk Ingredients - Egg Whites
Egg whites are one of the most useful ingredients in a kitchen, even though they don’t look like much on their own.
An egg white is mostly water and protein. When whipped, those proteins unfold and trap air, which is what creates structure. That simple reaction is responsible for everything from meringues to soufflés — and, of course, nougat.
In confectionery, egg whites are used for stability. When hot honey is folded into whipped whites, the mixture sets as it cools. The air that was beaten in becomes part of the structure. Without egg whites, nougat would simply be dense and sticky.
They’re neutral in flavour, which makes them adaptable. They don’t compete with other ingredients. Instead, they provide lift and texture.
From a nutritional point of view, egg whites are primarily protein. They contain very little fat compared to the yolk. That’s why they’re often used when structure is needed without additional richness.
Working with egg whites is largely about technique:
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They whip best at room temperature.
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Any trace of yolk can prevent proper aeration.
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Overwhipping can make them dry and unstable.
It’s a technical ingredient, even though it’s common.
On their own, egg whites aren’t exciting. But they’re responsible for the lightness in many foods we associate with celebration — pavlova, macarons, certain cakes, and traditional honey-based nougat.
Sometimes the ingredient doing the most work is the one you barely notice.