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Meringue Powder - 453 g (1 lb)
Meringue Powder - 453 g (1 lb)

Our Price: CAD $15.45

Availability: Usually Ships in 24 Hours
Product Code: MER-PDR-453

Description Ingredients
Meringue powder is a pasteurized egg product which is designed to replace beaten egg whites in recipes. Typically used in royal icing and buttercream frosting recipes. Also used to create meringue toppings. Product of Canada. Available in 453 g (1 lb) size. Bagged.
Note: This product contains eggs. This product may have come into contact with wheat/gluten, dairy or dairy products, sulphites, soy.

Instructions for Meringue Powder
  • Royal Icing (Dry Hard Icing): Into 1/2 cup cold water, beat 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin.
  • Buttercream Icing (Creamy Soft Icing): Dissolve 3/4 cup of granular sugar in 1/2 cup boiling water. Cool and add 1/4 cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner¡¯s sugar and beat until mixed well: Mix in 2 to 2 1/2 cups white vegetable shortening.
  • Boiled Icing: Dissolve and boil at high heat (240 ), 2 cups granular sugar in 3/4 cups water, 1/4 cup corn syrup and small pinch salt. Dissolve and whip 3/8 cup (6 TBLS) meringue powder in one cup cold water: add 1 cup granular sugar while beating meringue mix: slowly add boiled syrup. Then whip at high speed until cool.
    Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve 3/4 cup granular sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat into high peaks.
  • Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavour and colour to suit.

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