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Meringue Powder

post #1 of 8
Thread Starter 
Another one of those language problems, lol.

Anyone tell me what this is.... would it be powdered egg white or is there something else in it?
post #2 of 8
There is egg white in it, several other ingredients as well. We use it mostly for making royal icing and flood icing.
post #3 of 8
Thread Starter 
Okay then its not what I thought it was.....

Does ordinary Royal Icing do well on cookies?
post #4 of 8
We thin it out and "flood" the cookie. It smooths itself out. This article explains how to dohttp://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html this:
post #5 of 8
I pulled this off of Sugarcraft.com regarding using powdered egg whites instead of meringue powder which also contains a hardening agent, salt, and sugar. We do not use regular eggwhites anymore for producing Royal Icing because of salmonella risks. I would think that you should be able to use pasterurized egg whites with some success.
Quote From Sugarcraft Site
Egg Whites, Pure Dried (egg albumen) - in wide demand by famous pie makers! with directions. Use in place of meringue powder, no additives here. NOTE: Don't expect the icing to keep as long as with using meringue powder. Use same equivalents. For liquid egg whites: use 1 tablespoon Dried Egg Whites to 3-1/2 tablespoon water. Two tablespoon of mixture equals one egg white. Use for icings, marshmallow toppings, chiffon pies, and angel food cakes.
post #6 of 8
Squirrelly, I just realized that Sparklycakes is in Ireland....I just bought a couple of British made cookie books and the royal icing recipes call for raw egg whites or 'pasteurized egg white product'. I don't think there is as much concern about Salmonella as there is overseas as there is in North America. Whenever I travel to Italy I still get shocked when I go to the grocery and the eggs are out on a shelf! Even in summer!
post #7 of 8
Quote:
Originally Posted by tastycakes

Squirrelly, I just realized that Sparklycakes is in Ireland....I just bought a couple of British made cookie books and the royal icing recipes call for raw egg whites or 'pasteurized egg white product'. I don't think there is as much concern about Salmonella as there is overseas as there is in North America. Whenever I travel to Italy I still get shocked when I go to the grocery and the eggs are out on a shelf! Even in summer!


I think the Pasteurized Egg white product is what she is best off using in terms of close proximity to meringue powder without the other ingredients.
Yes, I was around when it was safe to use fresh egg whites, haha, the good old days!
Hugs Squirrelly
post #8 of 8
Hi Sparklycake,

In the UK meringue powder is sold under the brand name meri-white. It may be the same in Ireland
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