Its aerated texture comes from whipped egg white. Aquafaba is used as a replacement for eggs and egg white. This causes the protein to aggregate and cause the solidification associated with cooked egg white. Human lysozyme is more active than hen egg white lysozyme. A stiffer meringue is formed when there is more sugar than egg white. Ratafia Biscuits are made with ratafia essence, sweet almonds, apricot kernels, rosewater, egg white, sugar. An 1880 recipe uses sugar, water, and egg white. With the egg white, it is sometimes called a Boston Sour. Royal icing is made with sugar and egg white or meringue powder. Fining agents include egg white and gelatin. Large amounts of lysozyme can be found in egg white. The custard is topped with the egg white dumplings. Allergic reactions against egg white are more common than reactions against egg yolks. The proteins in egg white allow it to form foams and aerated dishes. The addition of egg white creates a foamy head when shaken before serving.