Meringue Powder

Meringue Powder
© Denzil Green

It is very often used, however, as an ingredient which adds body to icings such as royal icing, buttercream and boiled icing.

It is made from dehydrated egg whites, sugar, gum Arabic, corn starch, cream of tartar and vanilla flavour (usually artificial.)

It is both convenient, and eliminates the risk of making meringue from raw egg whites, as the egg whites in the powder are pasteurized. Consequently, many caterers for large groups like it for that safety reason.

It is sold at specialty baking stores.

Cooking Tips

To use, you generally add water and sugar, and whip, then use as you would meringue — for baked meringues, pie toppings, etc.

It can be used as a substitute for egg whites in Angel Food cake, though the cake won’t be quite as moist as when made from actual egg whites.

You can also use in place of egg whites in a mousse, though the mousse may taste a bit starchy from the cornstarch in the Meringue Powder.

To make enough meringue for an 8 inch (20 cm) pie, place 9 tablespoons of Meringue Powder in a deep bowl, then add 5 tablespoons of warm water. Stir to dissolve the powder, then whip with an electric beater for about 7 minutes until stiff peak is achieved.

When measuring teaspoons and tablespoons of it, make the measurements level.

Equivalents

2 teaspoons Meringue Powder plus 2 tablespoons water = 1 egg white

3 tablespoons Meringue Powder = 1 oz / 30g