Another reason for avoiding meringue is the perception that it's temperamental and hard to … This powder consists mainly of egg whites which have been dehydrated and can be accompanied by cornstarch, sugar, and other ingredients. Though it's often confused as an ingredient necessary for meringue pies, meringue powder is an egg white substitute. Beat the egg white lightly. Meringue recipes that call for heating the eggs to 160 degrees Fahrenheit effectively destroy any salmonella lurking in the eggs. Like meringue powder, it is often used in making meringue; however, it serves a different purpose. You can make it without meringue powder. 8 oz pure icing [confectioner's] or powdered sugar [2lb] 1 egg white substitute* [4] 4 drops acetic acid [1/4 tsp.] coloring. Sift the sugar into a large bowl. ROYAL ICING - ORIGINAL & EGGLESS. Top your freshly baked meringue cookies with a berry coulis, diced fruits or a drizzle of chocolate. Furthermore, the other function of meringue powder is it helps to stabilise frostings. Let’s say that you live, oh, on the prairie in the middle of Oklahoma and don’t have a Sur la Table around the corner. Meringue powder was invented to take a huge place in the baking. Dried egg whites are safer, but harder to find. Details: 4 oz. Whip up light and delicious meringue cookies with ease using this meringue powder from Wilton. Make a well in the sugar and add the acid and some of the egg substitute. Whip the meringue until it's dry and forms stiff peaks, about 5 minutes. Meringue powder is composed of cornstarch, dried egg whites, sugar, citric acid, and some stabilizers. However, egg whites come from raw eggs, and can be a little dangerous to eat, so be careful, especially when cooking for very young or very old people. Meringue powder is commonly used as a substitute when baking things that need raw egg whites. This powder is a great substitute for egg whites, and can also be used to prepare your own royal icing. Choosing the best meringue powder depends upon how it will be used and personal taste. You need about 1 cup of water and 1/2 cup of powder for 3 cups of meringue. It is also used in baking powder to activate the baking soda since it is acidic and baking soda is alkaline; combining the two creates a chemical reaction that results in leavening. To whip up a meringue using meringue powder, add 2 parts cold water to a stand mixer and gradually sprinkle in 1 part meringue powder while operating the whisk attachment on high. Cream of tartar is used as a stabilizer for the meringue, to keep it from collapsing. You can also substitute pasteurized egg products or meringue powder for raw eggs. In most scenarios it substitutes raw egg whites in recipes that require the egg whites to be beaten to stiff peaks. 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