Equivalent to 33 egg whites per kg. Baker’s egg whites are used in meringues, macaroons, mousses, pastries and more.
Made from eggs laid in France.
Oeufs de France
Bottle 1Kg, 2kg or 5kg
Breton Shortbread with Lemon Curd
For the shortbread: Beat the sugar and the Cocotine Liquid Egg Yolk until the mixture lightens in colour.
Add the creamed butter and stir.
Add the baking powder, the flour and a pinch of salt, and mix.
Wrap in cling film and chill for 1 hour.
Roll out the dough to a thickness of 1 cm and cut into 8 cm circles. Bake for 16 minutes at 170°C.
For the lemon curd: Pour the lemon juice, lemon zest, sugar and Cocotine Liquid Whole Egg into a saucepan.
Whisk the ingredients, mixing them gently, until they reach a temperature of 83°C.
During that time, hydrate the gelatine in cold water.
Mix the lemon curd with the gelatine in a blender.
Let cool to 45°C, then add in the very chilled butter while continuing to mix.
Chill and place in a piping bag.
Make an Italian meringue using the Cocotine Liquid Egg White.
Pipe the lemon curd and the meringue onto the chilled disks of shortbread.
Brown with a blowtorch and arrange on a dish.