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Wilton Meringue Recipe


Ideal for making shells or replacing meringue in your favorite recipe.
Makes: About 3 cups of Meringue.
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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$8.99

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cold water

1/4 cup cold water

granulated sugar

1/3 cup granulated sugar

flavoring

1/8 teaspoon flavoring ((optional))

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Wilton Meringue is rated 4.0 out of 5 by 8.
Rated 4 out of 5 by from These cookies are really easy to do with the use of the Wilton Pastry Bag and the 2D star tip. I got a lot out of one recipe and alone they are delicious, however I dipped the bottom in dark chocolate for an even more special treat. In order to get them all done at the same time, I put my Wilton Cooling racks over the sheets in the oven and was able to put 4 sheets in to bake and set for the 2 hours. The really cut my time down. They are beautiful on my cookie plates and also in clear cello bags to give as gifts.
Date published: 2010-12-02
Rated 5 out of 5 by from I love using the meringue powder for these since it gives you a guaranteed whip every time. My kids thought I was crazy when I first presented these to them, but after tasting them, they now beg for them all the time. These are great for holiday parties as well. I generally just spoon the meringue onto the parchment paper, but for special occasions will load it into a decorating bag with a large star tip and make fancy ones. These are also great for those on a diet as they are fat-free naturally.
Date published: 2010-12-03
Rated 5 out of 5 by from This seems to make the frosting more stable if it's hot it doesn't melt as bad. If it's cold it makes it easier to work with. As an added bonus it make the frosting taste better.
Date published: 2010-11-29
Rated 2 out of 5 by from I was VERY disappointed with this recipe, as it would NOT set up right. I even increased the amount of meringue powder and sugar, and it never got to the stiff peak stage. EVER. I'm glad I tried it tonight though, as we're doing a wedding the end of July and because we're gifting the cupcakes to the couple, I want to make them look VERY nice.
Date published: 2014-03-27
Rated 4 out of 5 by from First time to use Wilton Meringue--trying to make cones with a caramel stripe all the way around up to the tip. Meringue set pup nicely and is drying, but my artistic ability isn't very realistic looking. Don't know what tip to use, or what caramel is the correct consistency to go on, stay, and not run off. I can tell the meringue is going to be fun to work with!
Date published: 2014-02-15
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
Rated 5 out of 5 by from THE MERINGUE WILTON IS EASY WORK, AND MELT, THE ICING RESULT FLUFLY.
Date published: 2010-11-30
Rated 5 out of 5 by from I have used for making Schaum Tortes, royal icing great to have on hand.
Date published: 2010-12-04
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