Product Information

Meringue Powder

Meringue Powder is a pasteurized egg product used for royal icing, meringue and boiled icing. Royal icing is used to make flowers and decorations that can last for months without softening if properly stored. Meringue Powder is available at your local Wilton Retailer or through our On-line Store.

Ingredients
Allergen Information
Storage
Meringue Powder Uses

Ingredients: modified food starch, egg whites, sugar, gum arabic, calcium sulfate, citricacid, cream of tartar, silicon dioxide and artificial flavor*.
*vanilla - a synthetic flavor derived in the lab.

Meringue Powder is Salmonella free, but should be handled carefully to avoid contamination.

Allergen Information

Egg product is present.
The food starch is corn, not wheat.
No gluten is present.
If allergic to vanilla, a person can still use this since the vanilla is a synthetic.

Storage
Unopened dried whites can be stored at room temperature if kept dry. After opening, shelf life is 24 months if stored in a cool dry place, like a cabinet. Reconstituted dried egg whites or this combined with other dry ingredients should be placed in a tightly closed container and refrigerated.

Meringue Powder Uses/Icings
Several different icings can be made using Meringue Powder.

Royal Icing dries hard to make long lasting decorations. Royal icing items should be air-dried. Avoid freezing.

Fluffy Boiled Icing is a glossy, smooth frosting that forms a crust, but remains soft inside (similar to 7 minute icing). Flowers with thin fragile petals do not work well using this icing.

Snow White Buttercream Icing is also made with Meringue Powder. Flowers can be air dried. When air-dried, they have a translucent look. Thin-petaled, fragile flowers cannot be made using this icing because it is not as strong as royal icing.

Egg White Substitute
Can be used as an egg white substitute in baking.
2 tsp. Meringue + 2 Tbsp. Water = 1 Egg White

Wilton Meringue
Ideal for making meringue shells or for replacing egg white meringue in your favorite recipe.
1 Tablespoon Meringue Powder
1/4 cup cold water
6 Tablespoons plus 2 teaspoons granulated sugar
1/2 teaspoon flavoring (optional)

In a large bowl, combine meringue powder, water and 3 Tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Recipe makes 3 cups.

Meringue can be used in the following ways:

Meringue shells (baked at 225°F for 45-50 minutes or until dry and light brown around the edges.)
Meringue topping for pies -- Spread over cooled filling. Meringue should completely cover filling and touch crust. Bake in preheated oven 375°F oven for 7-10 minutes or until browned. Covers one 9 in. pie.
Baked Alaska (baked under a 500°F broiler or in a 500°F oven until meringue is browned)
Meringue cookies (baked at 275°F on a cookie sheet for 55-60 minutes.)
Filling for cream horns (1/2 teaspoon flavoring may be added per two cups meringue.)
Meringue Mushrooms -- Preheat oven to 225°F. Follow Wilton meringue recipe. Line cookie sheet with parchment paper. Fill bag fitted with tip 1A with meringue. Pipe dot mushroom "caps" and stem, pull stems to point about 1-1/2" high on paper lined cookie sheet. Bake 30 to 40 minutes or until stems are crisp and caps are crisp on top. Lift stems from paper and cool. Turn caps over, press in underneath and bake 15 minutes longer or until dry. Attach stems to caps with melted Candy Melts™*, sprinkle with cocoa if desired. Store in airtight container at room temperature. *Brand confectionery coating
Makes approximately 50 mushrooms.