Bird's Milk

  • 3 large egg whites (3 pcs)
  • 1 pinch salt (pinch)
  • 250 grams (8.8 ounces) sugar
  • 8 grams (0.28 ounces) agar (900)
  • 100 milliliters (3.4 ounces) water
  • 100 grams (3.5 ounces) condensed milk
  • 150 grams (5.3 ounces) unsalted butter


  • Stand Mixer with Whisk Attachment

    This will significantly cut down on your whipping time and ensure a homogenous, airy texture. If you don't have one, a hand mixer can do the job—just be prepared for a bit more elbow grease!

  • Saucepan

    Choose a small to medium-sized one for better control over the syrup. A heavy-bottomed saucepan is ideal for even heating.

  • Cooking Thermometer

    This ensures your syrup reaches the perfect "ribbon" stage. If you don't have one, focus on the visual cue: the syrup falling like a ribbon from a spatula.

  • Baking Mold (18x18 cm)

    A square mold is perfect for even setting. If you only have a round one, just ensure it's roughly the same size to get cut pieces of similar volume.


Step 1

Start by **whipping softened unsalted butter with condensed milk** until smooth and well combined. Set aside. Ensure that both the butter and condensed milk are at room temperature for easy mixing.

Step 2

In a saucepan, **combine water, sugar, and agar agar**. Mix well and place on the stove. Use a heavy-bottomed pan to prevent the sugar from burning.

Step 3

Simultaneously, **begin whipping the egg whites** with a pinch of salt until soft peaks form. Make sure the bowl and beaters are completely clean and dry.

Step 4

Cook the syrup until it reaches the **"ribbon" stage** - it should slowly fall off a spatula like a ribbon or reach a temperature of **108-110°C (226-230°F)**. This is similar to making marshmallows. Use a candy thermometer for precise temperature control.

Step 5

Once the syrup is ready, **let the bubbles settle**, then gradually pour it into the whipped egg whites while continuing to whip on high speed for no more than 2 minutes. Pour the syrup in a steady stream to avoid deflating the egg whites.

Step 6

Add the **butter-condensed milk mixture** and whip for another 30 seconds or so until fully incorporated. Do not overmix; stop as soon as the mixture is combined.

Step 7

Pour the mixture into an **18x18 cm mold** and refrigerate for 6-7 hours until set. Line the mold with parchment paper for easy removal.

Step 8

Once set, **cut into pieces** and dust with cocoa powder for an extra touch. Use a sharp knife to get clean cuts and dust with cocoa powder just before serving.


The presentation of Bird's Milk goes beyond just taste—it's a visual and sensory experience! 💫 Once your Bird's Milk pastry has set and is cut into pieces, you can enhance it with a light dusting of cocoa powder for an elegant touch. 📸

Feeling adventurous? Drizzle some melted dark chocolate on top for a luscious contrast. 🍫 This pairs beautifully with a cup of strong coffee or a rich hot chocolate. ☕

Bird's Milk is also fabulous with some fresh seasonal berries on the side, adding a refreshing burst of flavor to each bite. 🍓🍇 Perfect for adding that somethin' special to your next brunch or afternoon tea.


Transforming this beloved treat into a **gluten-free** or **vegan** delight is as easy as pie! 🥧

For Gluten-Free Version: This recipe is naturally gluten-free due to its reliance on egg whites and agar-agar. Simply ensure all your ingredients, like cocoa powder, are certified gluten-free.

For Vegan Version: Swap out the egg whites for aquafaba (the liquid from a can of chickpeas). Replace butter with a plant-based alternative. Use coconut condensed milk in place of regular condensed milk. Voila! A vegan Bird's Milk that’s just as heavenly! 🌱


  • What if I don't have a cooking thermometer?

    You can determine the "ribbon" stage by letting a bit of syrup fall off a spatula; it should fall in a thick ribbon.

  • Can I use a different mold size?

    Yes, but ensure it's close to the suggested 18x18 cm size to maintain the proper thickness of the pastry.

  • How can I tell if the butter and condensed milk are fully combined?

    The mixture should be smooth without visible lumps of butter.

  • What if my mixture doesn't set properly?

    Ensure you cooked the syrup to the correct "ribbon" stage, and that the agar-agar was properly mixed and heated.

  • Can I store Bird's Milk at room temperature?

    It's best to keep it refrigerated to maintain its texture and freshness.

  • Can I freeze Bird's Milk?

    Yes, you can freeze it for up to a month. Just thaw in the fridge before serving.

Nutrition facts

Cloudy Euphoria - Bird's Milk
Recipe Yield:Serves 8-10
Calories:150-180 calories per serving
Calories (Min - Max):150 - 180
Total Fat:10g
Saturated Fat:6g
Total Carbohydrate:16g
Total Sugars:15g