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.

I use Wilton's and hate it. I would love to know of a different one that doesn't taste like chemicals.

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.

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.

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?

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

thanks!

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.).

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!
Edna

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.

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.

Thanks, Amisfud! How much lemon juice are you adding?

I am using lemon emulsion about 1 tablespoon to the antonia 74 recipe at the end of the mixing. I think the person in the forum said she put 1/8 of a cup of lemon juice. Let me know what you think if you try this.

CK also makes a meringue powder; my local cake decorating store carries it. Bonnie, if you live near the Delaware border up on 95, you can pick it up at Canon's Supplies on Kirkwood Highway.

I have used CK and have not seen any difference in that and Wilton that I have noticed. The cheapest I have found is at www.fondantsource.com
about 1/2 the price of what I paid for Wilton at WMart.
Also just ordered some from Sur La and when it came in it is a different color....not sure I trust it. Kind of a dark yellow instead of white.
I'm going to go back and check the ingredients on it again.

Sunnigirl - So you don't see a difference between the CK and Wilton. Is that related to how it tastes or how it is to work with?

Eek on the dark yellow! Makes you wonder if it was old. Was that Wilton? I haven't been able to find anything but Wilton through them. Thanks for your help!

Took another look and the meriange powder I ordered came from surfas not surla. It is a brand called Chef's Paradise....
Using the CK brand,(from the other supplier) I haven't noticed any difference in taste or use.
Maybe a slight difference in how stiff it is at the very end. The Wilton seemed a little stiffer, but when I was using the Wilton I was not adding any vanilla or flavorings ( and I wasn't too happy with the taste). Since then I found out you can add flavorings but I was adding them right at the end so my royal turned out not quite a stiff I think. Now I add my flavoring at the very beginning and it doesn't seem to affect the outcome. I usually use the clear butter extract and a little vanilla. Send me a PM if you would like more info on details about where I shop.

Pebbles13 I am using Loriann Lemon Emulsio and I get it from Country Kitchen Sweet Art.. I used it in a pound cake yesterday and for some reason it taste better than extract or flavoring
I made the RI with CK meringue today I did not notice too much difference(except for the price, Ck is cheaper thatn Whilton) I will let you know when I actually ice the cookies.

Thanks Sunnigirl! I saw the MP on Surfas and wondered how it was. I did go to the cake store today and asked about CK vs. Wilton MP. The lady I talked to said that she has used both (she teaches Wilton classes, but buys CK MP as it is there at the store). She has seen no difference in taste or 'workability'. She said that Wilton asked her to recommend Wilton exclusively, but she refused as their fondant is horrid. She thinks that many people write of the Wilton MP based on experiences with the fondant, but again, she hasn't noticed a difference. I picked up some CK MP there and will play with it and compare it with my new can of Wilton MP. If they are the same across those two lines, I will likely stick with Wilton (until I test it against others) as it is cheaper with a 40% coupon at Michael's.

One note though - I do add 1 tsp. Madagascar pure van. extract at the end, so that may be why I don't have the 'off' taste others don't like (3/4 tsp if doing white and add Americolor Bright White). I have also added pure lemon oil or pure almond extract and it was great. Lots of compliments in general on the icing. I have had one can that smelled odd, so I took it back. Other than that, I keep it in a cool place and haven't had issues, but I never use it without flavoring.

I will try the Surfas brand at some point. Other than that, I will try Ateco once Sur La Table carries it again or I order it, but with the flavoring, I haven't had issues. It sounds like the McCall's that Antonia74 gets is ideal with the flavor built in, but I haven't researched that one.

TracyLH
Ohhhh 40% off coupon....we live 1hr away from Michaels or Hobby Lobby.
I'll have to watch their newsletters for that and try to pick some up next time I am in their area. I forget they run specials because I don't go very often. I started buying most of my stuff off the internet when gas prices went to $5 a gal. I could pay shipping and still come out ahead instead of driving to get what I need.
I have finished about 1/2 of my first 4 oz. bottle of Madagascar Bourbon vanilla. I LOVE It, I will have to try it in my royal. I just ordered a quart bottle. I had someone tell me the other day that they could tell a difference in my cookies and that I should stick with that combination.
I play with combinations of flavorings a lot. Right now my best is 1/2 Madag. bourbon and 1/2 Watkins vanilla nut.
What I wouldn't give to spend a wknd with you and some of the other Cake Central forum stars discussing cookies.......my cookies have improved 100% since I have joined CC and had help from ya'll (can you tell I'm from the south). Only thing is .....I would probably end up with laringitis (sp?)from talking so much....

Sunnygirl I was reading your post to Tracylh. If you sign up with michaels to email you their weekly ad they also send you the coupons. then you always have access to printing them out. I get my coupons on saturdays or sundays and print out 4 copies cause sometimes I go to Michaels 3 or 4 times in one week so I always use a coupon; Great idea about cookie girls getting together. We should plan ahead for next year and all meet somewhere. by the way today someone told me that michaels accepts joann's coupons also and sure enough i took one in today and they accepted it. Where do you get the madagascar vanilla from?

Well, I just mixed up some RI and I am really rethinking things. The Madagascar vanilla has a wonderful taste, but it is causing such a color change and it really adversely affects my yellows, lime greens, whites, etc. I have been adding Americolor Bright White, but that might be adding an off taste as I need a decent amount. I dont notice it on the cookie, but on its own, I am not so thrilled. So I need a clear flavoring and am trying to keep with all-natural flavors. I used to use almond and it was a hit, but so many people dont want almond lest anyone having the cookie has an allergy. I think I need to go ahead and order some clear, natural flavorings so I can have an overall RI flavor that will work with any cookie flavor. I will check to see if they are clear, but I am pondering natural French Vanilla, Butter and the natural Clear Vanilla found here (Cook's Illustrated rated their coconut the highest, so these prducts should be good):

http://www.spicesetc.com/category/Natural-Flavorings/a

Following is a link to a posting I did regarding finding natural flavorings/extracts. Artscallion has a company she likes:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633920&postdays=0&postorder=asc&&start=0

Thanks for the thumbs-up on Watkins. I will look at that as well.

Oh, sometimes you just have to laugh at yourself! (or be really embarassed!). I just opened up a new bottle of Americolor Bright White and it is definitely fresher than the one I had used this morning, which had off an odd scent I found after mixing it it (chucked that batch!). When I taste tested the two side-by-side, it explained the 'off taste' I was experiencing. Regardless, I am still going to look for a natural clear flavoring/extract so I can minimize the Bright White in general.

TracyLH,
Thanks for posting that previous thread, very interesting. And the links as well. Now that I have seen such a difference in the "good" vanilla, I definitely want to try some different natural flavorings. I love mixing and trying new combinations. So much to do...so little time