Basic Meringue

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 15.
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
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 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
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 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
Date published: 2010-11-30
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
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