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Meringue Powder - The MANY usesMeringue Powder is a cake & cookie decorators dream! With just a few tablespoons of this ingredient and you can make a variety of icings and toppings. Meringue Powder is a substitute for using egg whites too.
Meringue Powder dries quickly when liquids are added. Cover with damp cloth or store in airtight container when not in use.
Meringue Powder Ingredients: Egg whites, corn starch, sugar, gum arabic, sodium aluminum sulfate, citric acid, potassium acid tartrate, vanillin.
(creates a hard icing after drying)
1/8 Cup Meringue Powder, 1/4 Cup cold water,
2 Cups powdered sugar and 1/2 teaspoon clear extract (vanilla, almond etc.)
Beat water and meringue powder until peaks form. Add powdered sugar and extract until desired consistency. If you want a stiffer icing, add more powdered sugar. If you want to keep icing soft, add 2 oz. glycerine.
Add food gel colors to create beautiful variety of colors and designs.
1/2 Cup boiling water, 3/4 Cup granulated sugar, 1/2 cup Meringe Powder, 1 pound powdered sugar, 2 - 2.5 Cups vegetable shortening (we like Crisco), 2 teaspoons clear extract.
Dissolve granulated sugar in water. COOL. Add meringue powder and beat until peaks form. Add powdered sugar and beat well. Add shortening and extract until desired consistency.
(for meringue topping or meringue shells)
3/4 Cup granulated sugar, 1/2 Cup boiling water, 1/4 Cup Meringue Powder.
Dissolve granulated sugar in boiling water. Cool. Add meringue powder and beat until high peaks are formed.
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