Basic Meringue Recipe

Ideal for making shells or replacing meringue in your favorite recipe.
Makes: About 3 cups
Skill Level: None

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Step 1

In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.

Step 2

Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.

Step 3

Bake and use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding ingredients.

Step 4

Use 2 teaspoons meringue powder and 2 tablespoons water for each egg white.

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1 tablespoon Meringue Powder


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cold water

1/4 cup cold water

granulated sugar

1/3 cup granulated sugar


1/8 teaspoon flavoring (optional)

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Basic Meringue is rated 3.7 out of 5 by 12.
Rated 4 out of 5 by from Learning curve I like the results, predictable. It took some practice to get to know the product, but I worked with it and got it right. As when trying anything new, try it before using it on something important. My pies look awesome!
Date published: 2017-09-23
Rated 1 out of 5 by from Wilton Meringue Powder I bought product yesterday for pies today. The package directions are as useless as the site directions! How many egg whites are normally used for 1 pie or how many tsp. of powder for 1 pie? No, I'm not a old pro.
Date published: 2017-09-01
Rated 2 out of 5 by from Unclear instructions The Wilton meringue powder tub does not have a recipe for the basic meringue, so I came to this website, but these instructions are not very helpful. I don't know why the ingredients list is called the supply list. Also, would it kill you to list starting amounts of ingredients for different volumes of meringue desired? Is it a straight geometric progression or do the ratios change as one increases the amount? That's the information that is lacking.
Date published: 2017-04-15
Rated 5 out of 5 by from Awesome I made this for New Years ever and they came out great
Date published: 2017-01-01
Rated 2 out of 5 by from I tried using this to substitute half of the amount of egg whites that I needed for a pavlova, and the result was a very aerated bath-bubble consistency instead of a smooth, chewy, merengue texture that was needed. it held stiff peaks, but was not what I was looking for. Will not be using this product ever again.
Date published: 2015-08-18
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