Egg White (Albumen)

The clear, gelatinous protein-rich fraction of an egg — about 67% of the total liquid weight of a chicken egg. Pure lean protein (primarily ovalbumin) with negligible fat or carbohydrate. Coagulates between 62–65°C (144–149°F), forms firm, glossy foams when whipped with sugar, and clarifies stocks and consommés. Essential in meringues, macarons, angel food cake, Swiss buttercream, soufflés, marshmallows, and cocktail sours.