LIOT liquid egg white — pastry ingredient | G. Detou Paris

Liquid pasteurized egg whites are a game-changer for macaron and meringue enthusiasts. One 1 L carton equals approximately 30 fresh egg whites — enough raw material for 100 macarons or several family-sized meringues, with no cracking or separating required.

One hundred percent liquid egg white, nothing added. Thermal pasteurization eliminates the risk of salmonella while preserving the albumin's foaming and coagulation properties. LIOT brand — a French specialist egg products manufacturer.

What liquid egg whites bring to pastry-making

For successful macarons, the age of the egg white matters: whites "aged" 24 to 48 hours whip better and yield a more stable shell. With pasteurized liquid whites, you start with a naturally "mature" white whose moisture content is slightly reduced — a well-recognized technical advantage in pastry-making.

From a stock management standpoint, a sealed 1 L carton keeps for several months at room temperature. Once opened, it stays fresh for 48 hours in the refrigerator — plenty of time to run several batches of pastries throughout the week.

LIOT, based in the Vendée region, is one of France's leading egg product producers. Its professional range covers liquid egg whites, pasteurized yolks, and whole eggs, intended for professional pastry kitchens and food service. Pasteurization is carried out to strict European food safety standards.

Tips for use

For macarons, measure precisely: 35 g of liquid white equals 1 medium (M) fresh egg white. Whip to stiff peaks with a pinch of salt or a dash of white vinegar to help stabilize the foam. Add sugar gradually in a steady stream.

For classic French meringue, combine 100 g liquid whites + 200 g granulated sugar + 200 g confectioners' sugar. Whip, then bake for 1 hour 30 minutes at 90 °C to dry the meringues through completely without browning.

For an airy chocolate mousse, liquid whites replace fresh whites perfectly — same whipping technique with a pinch of salt, folded into melted chocolate in several additions.

For floating islands with caramel, whip 200 g liquid whites to firm peaks with 50 g sugar, then poach quenelles in gently simmering milk. Serve over vanilla crème anglaise, finished with spun caramel. This classic French dessert showcases perfectly the consistency that liquid whites provide.

For a professionally styled lighter chocolate mousse, whip 100 g liquid whites with 30 g sugar to stiff peaks, then gently fold into 150 g cooled melted dark chocolate. The result is airy, stable, and perfectly reproducible from one batch to the next — a major advantage of liquid whites for regular home baking.

LIOT's facility in the Vendée produces the majority of France's pasteurized liquid egg products. Its range covers whites, yolks, and whole eggs in various formats for professional pastry and food service use. Full traceability is guaranteed through the French egg supply chain, with high sanitary standards throughout.

Storage and availability

1 L carton, available for pickup at our Paris location (58 rue Tiquetonne) or shipped anywhere in France. Before opening: store at room temperature between 0 °C and 25 °C. After opening: refrigerate between 0 and 4 °C, consume within 48 hours. Best before date: several months from production when unopened.

For occasional bakers, we also carry liquid egg whites in 500 ml cartons (equivalent to 14–15 fresh whites). The 1 L format remains the practical choice for regular baking sessions.

Liquid whites offer home baking workshops a double advantage: time savings (no cracking or separating eggs) and better stock management (the carton keeps longer than an open batch of fresh eggs). For anyone baking macarons on a regular basis, it's a habit change we recommend without hesitation.

LIOT's Vendée facility also produces other egg products: liquid pasteurized yolks and pasteurized whole eggs. These serve professional bakeries and pastry shops that require precise ratios and high sanitary standards. For home use, liquid egg whites remain the most versatile format.

Frequently asked questions

Liquid white to fresh white equivalence?

Approximately 35 g of liquid white per medium (M) fresh egg white. One liter therefore contains the equivalent of 28 to 30 fresh whites.

Is pasteurized the same as cooked?

No. Pasteurization is a gentle heat treatment (around 60–65 °C) that eliminates pathogens without cooking the albumin. Foaming and coagulation properties are fully preserved.

Are they really better for macarons?

For consistency, yes: liquid whites are "mature" and stable from one batch to the next. Shell quality is more predictable than with fresh whites of varying ages.

Storage after opening?

48 hours in the refrigerator between 0 and 4 °C. Beyond that, there is a food safety risk — do not exceed this time frame.

Egg allergy?

This product contains eggs — a major allergen. Strictly avoid if you have an egg allergy.

Color of liquid whites after pasteurization?

Slightly more opaque than fresh whites — this is normal. Pasteurization very slightly alters the protein structure without degrading foaming ability. When whipped, the result is identical to well-aged fresh whites.