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Meringue Powder Choices

post #1 of 39
Thread Starter 
Just curious as to what meringue powder everyone is using and where you are buying it from. I use Wiltons but wonder if there is anything else out there.
post #2 of 39
I use Wilton's and hate it. I would love to know of a different one that doesn't taste like chemicals.
post #3 of 39
Meringue powder is a mixture of dried egg whites, cream of tartar and gum.

I do not know of any other meringue powders other than WIlton. You CAN buy plain dried egg whites....Wilton's Color Flow is basically this...and there is also CK powdered egg whites (I'm sure there are other brands).

I guess it depends on what you are doing. I do not know of anything that MUST have meringue powder. Usually, plain powdered egg whites will do, though the gums and cream of tartar do add to stabilization of certain things.
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post #4 of 39
I don't know the names of them, but I definitely know there are other brands of merengue powders. My local cake supply shop has three different brands.
post #5 of 39
What exactly does stabilizing mean? Sorry, I'm not much of a baker, just a decorator, lol. Also, I have always wanted to use the liquid egg whites in the refridgerated section of the grocery store, has anyone tried that?
post #6 of 39
Does anyone know where I can buy McCalls's brand meringue powder in the Maryland area or on-line?

thanks!
post #7 of 39
Quote:
Originally Posted by HeidiCrumbs

What exactly does stabilizing mean? Sorry, I'm not much of a baker, just a decorator, lol. Also, I have always wanted to use the liquid egg whites in the refridgerated section of the grocery store, has anyone tried that?


I do use the carton egg whites for SMBC, and always used fresh egg whites for RI before I discovered cookie-ing - I didn't know such a thing as meringue powder existed!
Here's some info on both methods... http://www.joyofbaking.com/RoyalIcing.html
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post #8 of 39
Quote:
Originally Posted by bonniebakes

Does anyone know where I can buy McCalls's brand meringue powder in the Maryland area or on-line?

thanks!




McCall's is the brand I use. It's a store here near Toronto. They ship within Canada, but I don't think it's available to ship anywhere international....even to the States? icon_confused.gif

www.mccalls.ca
post #9 of 39
Quote:
Originally Posted by antonia74

Quote:
Originally Posted by bonniebakes

Does anyone know where I can buy McCalls's brand meringue powder in the Maryland area or on-line?

thanks!




McCall's is the brand I use. It's a store here near Toronto. They ship within Canada, but I don't think it's available to ship anywhere international....even to the States? icon_confused.gif

www.mccalls.ca





thanks - I'll see if I can contact them.
post #10 of 39
I just remembered that Ateco makes a meringue powder. I picked up some years ago at Sur La Table. They stopped carrying it as their account turned to Wilton, but I called yesterday and they are trying to get it back as they have had so many complaints from pros about the Wilton.

I did a quick search and found it available on-line (Amazon, etc.).
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post #11 of 39
Quote:
Originally Posted by TracyLH

I just remembered that Ateco makes a meringue powder. I picked up some years ago at Sur La Table. They stopped carrying it as their account turned to Wilton, but I called yesterday and they are trying to get it back as they have had so many complaints from pros about the Wilton.

I did a quick search and found it available on-line (Amazon, etc.).



Tracy - have you used the Ateco brand before? How do you think it compares to Wilton?
post #12 of 39
I think they all have a strange smell..I dont see a huge difference..I just cant remember the name of the one I use at work. Guess I got to go find out!
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Thanks Edna
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Thanks Edna
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post #13 of 39
Bonnie - I used it and noticed it 'acted differently' than the Wilton. However, it was years and years ago, before I really started 'cookie-ing' and found Antonia74's recipe, so I cannot give an accurate assesment. As I vaguely recall, I just had to make sure not to mix it too much as it got 'fluffy' and I go more for thick and creamy. No taste comparison, unfortunately, but once I got the mixing down, it was fine.
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post #14 of 39
Thread Starter 
Monday I ordered a meringue powder from Country Kitchen Sweet Art. I should have it tomorrow and Iwill check it out on the weekend I will let you know how it goes. Someone in the forum posted about adding lemon juice to the merinque powder and ever since I have been doing that it made a big difference in the taste and smell. I have been using lemon emulsion instead. I really like it.
post #15 of 39
Thanks, Amisfud! How much lemon juice are you adding?
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