Meringue Powder - 150g
The perfect egg white substitute, Meringue Power comes in handy for a variety of baking and decorating recipes.
Use it to make the picture perfect meringue cookies without the worry of getting a drop of liquid into your recipe - which can make meringues fall flat.
Make your own homemade royal icing.
Net weight: 150g.
Ingredients: Corn Starch, Egg white powder, Sugar, Xanthan gum, Salt, Cream of tarter, Citric acid, flavour
Royal Icing (Stiff Consistency)
- 3 tablespoons Wilton Meringue Powder
- 4 cups sifted confectioner's sugar
- 5 tablespoons water
In large bowl, beat all ingredients at medium speed of standard mixer until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat. (adjust water according to how thick or thin you want your icing).
To prevent drying, cover the bowl with a damp cloth while working with icing.
Makes about 2 3/4 cups of icing.
1/4 cup Cake Craft Meringue Powder
1/2 cup water
1 1/3 cups icing sugar
Shelf Life: Over 1 year if kept in cool dry area