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MERI WHITE?

post #1 of 5
Thread Starter 

HI THERE

 

I AM UNDERSTANDING RIGHT THAT MERI WHITE AND MERINGUE POWDER ARE THE SAME THING?

 

THANKS

post #2 of 5

MeriWhite and US meringue powder is basically the same thing: starch, egg white and sugar with emulsifiers, stabilizers, food acid, and flow agents in differing proportions

 

BTW - Don't use capital letters - that's "shouting"   ... 

post #3 of 5

Maybe if the OP has "2 mad boys," she's gotten used to shouting.icon_biggrin.gif

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #4 of 5
Thread Starter 

haha! not only do i have mad boys i do have a entire mad family!!!!

 

i do apologise i didn't know that using capitals was "shouting" on forums as i have only been on this forum. usually i do only use lower case but if my son has been on the laptop for whatever reason he likes to use capitals! 

 

and thanks for the advise about the meri white! xx

post #5 of 5

I have been fortunate enough to work with Ingram bros Meri-White.  The stuff is far superior to stuff like Wiltons Meringue powder (that stuff smells downright vile)  Unfortunately I have not been able to get it here in the US.  I have been utterly spoiled by it.

I have tried Quick Fluff meringue powder and it seems to work relatively well.  I have also tried the one from King Arthur with decent results.  Still, I'm hooked on the Meri-White. 

 

On the whole though, if you are just using it for something like mixing up RI for cookies, just about any of the brands will work for you.  If you are doing intricate piping, shell out money for the better brands.  (and don't forget the glycerin)

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