Royal icing, macrons & buttercream icing are the most common ways to utilize meringue powder. The blend of dried egg whites, gum and sugar all combine to increase the stability of your favorite dessert toppings.
You can also create actual meringue topping for your pies and other baked goods with only meringue powder instead of eggs. The finished product looks and tastes the same as toppings made with fresh eggs instead.
Royal Icing (a hard drying icing): Mix 1/4 cup meringue powder with 1/2 cup of water, beat until peaks form. Add 4 cups of sifted powdered sugar (4-1/2 cups if firmer finished icing desired), beat to desired consistency. To keep icing soft, add 3 oz. glycerin.
Buttercream icing (a soft, creamy icing): Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water. Coat and add 1/4 cup meringue powder, beat to peak. Stir in 1 pound of sifted powdered sugar and beat until well mixed. Mix in 2 cups white vegetable shortening. Flavor to taste. Flavor Mill flavor s are recommended.
Boiling Icing: Dissolve and boil at high heat (240°F) 2 cup granulated sugar n 3/4 cup water, 1/4 cup corn syrup and add a small pinch of salt. Separately dissolve and whip 3/8 cup (6 tablespoons) meringue powder in 1 cup cold water, add 1 cup granulated sugar while beating meringue mix, slowly add boiled sugar mix. Whip at high speed until cool.
Meringue Topping (for meringue shell, pie toppings): Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat to high peak.
*** Keep utensils grease free. Icings may be refrigerated airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desert and other recipes where light and frothy consistency is required. Color to with Chefmaster Liqua-Gel® for the best result.
Powdered Sugar, Sugar, Egg Whites, Arabic Gum, Ammonium Aluminum Sulfate (Flavor Enhancer), Tragacanth Gum, Salt, Artificial Flavor, Calcium Lactate (Preservative)
