Use Celebakes 16 oz. Meringue Powder can be used to make your own royal icing, stabilizing buttercream icing or creating fluffy meringue cookies. However, meringue powder can also be used as an egg white substitute in a variety of baking and decorating recipes!
Royal icing (dry hard icing): Into 1/2 cup cold water, then beat 1/4 cup of meringue powder until stiff peaks form. Then scrape the sides of the bowl and completely mix the water and meringue. After doing so, gradually add 4 cups stifffer icing. To keep the icing soft, add 3 drops of glycerin. (Using a stand mixer will provide the best results.)
Buttercream Icing: Dissolve 3/4 cup of granulated sugar into a 1/2 cup of boiling water. Cool and then add 1/4 cupof meringue powder and beat to stiff peaks. Stir in 1 pound sifted confectioner's sugar and beat until mixed well. Mix in 2 to 2 1/2 cupcs white vegetable shortening.
Meringue Cookies: Dissolve 1 cup granulated sugar into 1/2 cup boiling water until completely dissolved. Add 1/3 cup meringue powder and beat into high stiff peaks. Fold in 1 tsp of vanilla or any other desired flavor or color. Then pipe onto parchment or silicone lined baking sheets. Bake at 250 F for 40-45 minutes until set. Meringue is done when they can be easily lifted off of the pan and bottoms are dry.
Egg White Substitute: 2 tsp of meringue powder and 2 tbsp of water equals 1 egg white.
After opening the meringue powder you should store it in a cool dry place, away from strong odors.
No refrigeration necessary.
This Meringue powder is good for a year and a half.
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