Meringue Power great for making royal icing, stabilizing buttercream, or creating meringue cookies! Can also be used as an egg white substitute in many recipes.
Celebakes Meringue Powder
Corn Starch, Egg Whites, Sugar, Gum Arabic, Sodium Aluminum Sulfate, Citric Acid, Cream of Tartar, Vanillin. CONTAINS: EGG.
- Kosher Pareve
Royal Icing (dry hard icing): Into ½ cup cold water, beat ¼ cup meringue powder until stiff peaks form. Scrape the sides of the bowl and completely mix the water and meringue. Gradually add 4 cups sifted confectioner’s sugar until desired consistency is achieved. Add more confectioner’s sugar for stiffer icing. To keep icing soft, add 3 drops of glycerin. A stand mixer provides the best results.
Buttercream Icing: Dissolve ¾ cup of granulated sugar in ½ cup boiling water. Cool and add ¼ cup of meringue powder and beat to stiff peaks. Stir in 1 pound sifted confectioner’s sugar and beat until mixed well. Mix in 2 to 2½ cups white vegetable shortening.
Meringue Cookies: Dissolve 1 cup granulated sugar into ½ cup boiling water until completely dissolved. Add 1/3 cup meringue powder and beat into high stiff peaks. Fold in 1 tsp of vanilla or any other desired flavor or color. Pipe onto parchment or silicone lined baking sheets. Bake at 250°F for 40-45 minutes until set. Meringue is done when they can be easily lifted off of the pan and bottoms are dry.
Egg White Substitute: 2 tsp of meringue powder and 2 tbsp of water equals 1 egg white.