ECG Ultimate Meringue Powder

This high-yield Meringue Powder whips up like a dream and keeps a nice sheen for great royal icing.  Use it in your favorite Royal Icing recipe, or try ours below.

XL 1 lb. 1.64 oz. bag is priced LOWER than the competitions' 1 lb. bags!

• Royal Icing (Dry Hard Icing): Into 2/3 cup luke warm water, add 1/3 cup meringue powder. Using whisk attachment, stir on low speed for 10 seconds. Let the mixture rest for 5 minutes.  Whisk on high speed until frothy, appx. 2-3 minutes. Lower speed and gradually add powdered sugar and corn syrup until they are incorporated. Whisk on high until Royal Icing thickens and becomes bright white. Mix in flavoring. 
• Boiled Icing: Dissolve and boil at high heat (240º F), 2 cups granulated sugar in ¾ cups water, ¼ cup corn syrup and small pinch salt. Dissolve and whip ⅜ cup (6 TBLS) meringue powder in one cup cold water: add 1 cup granulated sugar while beating meringue mix: slowly add boiled syrup. Then whip at high speed until cool.
• Meringue Cookies: Dissolve ¾ cup granulated sugar in ½ cup boiling water, cool. Add ¼ cup meringue powder and beat into high peaks, fold in a teaspoon of vanilla after the meringue is at a stiff peak stage. Place in large decorating bag. Pipe onto parchment lined baking sheets. Bake 40-45 minutes at 250 degrees until set and lightly browned. Store in cool, dry place in an airtight container for 4-5 days. 
• Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve ¾ cup granulated sugar in ½ cup boiling water, cool. Add ¼ 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. Flavor and color to suit.

Shelf Life: Over 1 year if kept in cool dry area