Baker’s Batch (Aged 30–60 Days)

Professional bakers know that slightly aged egg whites whip up with maximum volume—making them absolute perfection for meringues, cakes, and soufflés! Storage: Kept unwashed and refrigerated to preserve the natural bloom. Best when used within 5 months of layed date. Please add a note when checking out with the preferred size (L XL J) and we will do our best to accommodate.