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Can buttercream have egg white?

This topic contains 2 replies, has 3 voices, and was last updated by  Barbara 10 years, 3 months ago.

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  • May 18, 2014 at 2:29 am #5770

    Philip Chang
    Participant

    Hi All,

    I am interested to sell Macaron in NorCal area, and am concerned about buttercream filling having egg white in it since per the approval list that’s not allowed.

    However, I am seeing a few CFOs already selling Macaron in California. So the question is how do you bypass this requirement? Do you make buttercream filling vegan? Dairy-free?

    Thanks in advance,
    Philip

    May 19, 2014 at 12:03 am #5787

    David Crabill
    Keymaster

    I’m not a macaron specialist, but if egg white is absolutely essential, then one possibility would be to use pasteurized eggs. However, my guess is that people selling macarons either have them approved with egg white, or do not use it in their fillings. You can check with your health dept to see what they would approve.

    September 18, 2014 at 12:18 pm #13578

    Barbara
    Participant

    I believe that if the egg whites are cooked to a certain temperature, it will pass the non-potentially hazardous test, but you should check with local health authorities to confirm that the recipe is acceptable.

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