ELC Meringue Powder 100g Or 50g

ELC Meringue Powder 100g Or 50g

    Made in the USA
    Kosher certified
    Great for making royal icing, buttercream, and other dessert toppings
    Stabilizes and improves the body of both icing and meringue
    Eliminates the risk of foodborne illness from egg whites
    Smart cupboard staple for baking and decorating enthusiasts

Meringue powder provides the stability and body needed to produce great buttercream, royal icing, and meringue recipes. You can use this product to replace the egg whites in your recipes without compromising on the texture or taste of your final product.

When you use meringue powder over freshly whipped egg whites, you enjoy increased food safety and convenience. The meringue powder whips up quickly to form stiff peaks without the risk of food-borne illnesses, as is found with fresh egg whites. As a result, Meringue Powder is perfect for recipes that will not reach the safe temperature for egg whites during the prep process, such as royal icing.

Mix 1/4 cup meringue powder with 1/2 cup of water, beat until peaks form. Add 4 cups of sifted powdered sugar (4-1/2 cups if firmer finished icing desired), beat to desired consistency. To keep icing soft, add 3 oz. glycerin.

Buttercream icing (a soft, creamy icing):

Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water. Coat and add 1/4 cup meringue powder, beat to peak. Stir in 1 pound of sifted powdered sugar and beat until well mixed. Mix in 2 cups white vegetable shortening.  Flavor to taste. Flavor Mill flavors are recommended.

Boiling Icing:

Dissolve and boil at high heat (240°F) 2 cup granulated sugar n 3/4 cup water, 1/4 cup corn syrup and add a small pinch of salt. Separately dissolve and whip 3/8 cup (6 tablespoons) meringue powder in 1 cup cold water, add 1 cup granulated sugar while beating meringue mix, slowly add boiled sugar mix. Whip at high speed until cool.

Meringue Topping (for meringue shell, pie toppings):

Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat to high peak.

* Keep utensils grease-free. Icings may be refrigerated airtight containers, beat again before using. Cover bowl and tube ends with a damp cloth.

Color with ELC GEL COLORS for the best result.