Originally Posted by dannic
Hope everyone is having a productive, and awesome new year!
I have a couple quick questions, i'm probably just a little paranoid....
I am using meringue powder for the first time to make my RI, I normally use pasteurized egg whites. i used a basic recipe from sweet sugar belle;
2 lbs confectioner’s sugar
1/3 c. plus one tablespoon meringue powder
about 3/4c. water
i beat the RI, for about 5-8 minutes after it was thoroughly combined. and then when i was dyeing my RI, so i can use it tomorrow, i noticed that it was a little foamy-er than the egg white RI that i normally use.and then i had flashbacks to the article i read about on sweetopia, of course i can't find it right now, saying how if you beat it for too long it's ruined forever! I'm pretty sure she said it has to be beating for about 30 minutes before it's ruined but i still wanted to ask so i don't have to guess, and i can know for future reference!
is this normal for RI with Meringue powder(to be foamy)?
is there a way to tell if i over beat it without putting it on a cookie and letting it dry?
i put a chunk of it on the lid to test it, hopefully that will help give me an idea!
thanks in advance!!!!
I don't normally work with meringue powder, only fresh egg whites and certainly no disrespect to Sweetopia, I know she has a huge blog following, very protective followers and I'm sure her and I shall cross paths someday, but I respectfully disagree with the advice that you "ruined it forever". No such thing. Royal hangs out in my bakery after being made for about a week. And depending on how we want to use it depends on how we make it. I'm about to share with you the reality of royal icing, its uses and knowledge that has long gone by the wayside in the US for whatever reason.
Royal has many uses from acting as glue to hold on decorations to a cake doing delicate Lambeth method piping. And although you are using powdered sugar, egg whites and some sort of acid like lemon juice or cream of tartar, how you mix it will help determine how it handles itself. The more you whip or mix it, the more air you add to it. So if you are flooding cookies, for example, you want to hand mix your royal to the correct consistency to make sure you add as little air bubbles as possible and let it sit for an hour or so to make sure all the air works it's way out. Otherwise after your cookie dries, you'll notice craters where air bubbles worked themselves out because that's what happens when royal dries. If you want to pipe decorative swirls or lace or even do brush embroidery on a cake, you want to whip air into your icing because it makes it easier to pipe with and saves strain on your hands with all that piping. But once dried, you WILL notice craters where all that air worked itself out. Most people don't even notice that but they ARE there. If you want to pipe things like Lambath, the correct way is to age your fresh egg whites overnight, make sure no "tails" make it into your bowl (if you separate an egg you'll know what I'm talking about), you handmake your royal with slow strokes, and actually let it sit overnight or a few days covered with a wet towel that you make sure stays wet to make sure all the bubbles work their way out. When you are ready to use it you strain your royal thru panty hose (bought specifically for this purpose) to remove any sugar crystals that won't fit thru 0 or 00 tips and try to mix as little as possible and never fold. Bubbles break your drop lines, bridges etc. so making sure you use aged, unwhipped royal is essential to making things like the Royal Wedding cake and other such masterpieces.
If you feel your royal is foamy, next time put it in a bowl, cover it with a wet towel and let it sit. The bubbles will work their way to the top of the icing so all you do is scrape it right off. Use a few slow strokes to mix it the remainder down and use it for whatever you need to.