I have meringue powder, sugar, and grapes. Now what do I do.

just moving this up again

Real grapes or ones you have made?

if they are real grapes...dissolve a few spoonfuls of meringue powder in water..brush your grapes and dust with superfine sugar.

If you don't have superfine sugar, use regular granulated sugar and put in food processor and give it a couple of pulses.

Thanks ThePastryDiva

I will try this

Almost what I was going to say. Just not as quick on the draw. Should have assumed they were real huh.

I've sugared pounds and pounds of grapes & fruit!! Here you go....


- I use egg whites, about 4 or 5 at a time and add about 1tsp of water to that. Mix it up, but don't create lots of foam.

-you need the superfine sugar for this (the really fine sugar that is often called Jelly sugar...not the regular kind you bake with. The regular (granulated) will work, but doesn't look as delicate at all.)

-don't wash the grapes beforehand...unless you have hours to let them dry completely. Also, make sure they are room temperature...not just out of the fridge, because you don't want the condensation to ruin your work

-take a regular kids' paintbrush and brush the egg whites carefully onto the grapes, just like painting. Don't glob it on or the sugar will cover it in globs. Paint thinly and evenly.

-drop the grapes into a deep bowl full of the superfine sugar. Now, WITHOUT actually touching the grapes, pick up handfuls of the sugar and coat the grapes. You can reach your hand underneath the bunch and turn them in the bowl...but don't touch them directly. Your hand will brush off the egg before it can get sugared.

-when they are evenly coated, slip your open hand underneath the grapes and ease them out of the bowl...shaking the excess sugar off carefully

-place them on a baking rack to dry overnight

-don't put them in a cold or chilled area, or the sugar will get damp and it won't crust

Here is what I do with mine:

This is going to sound really stupid.... But are the grapes edible if you use the egg whites on them? I know they would be with meringue powder, but am wondering if you use raw egg whites.

TIA,
Tanya

same question - is it safe with egg whites?

also, how much in advance can you do this - one day?

antonia74 I love that cake. Just beautiful.

Unless you use pasturized egg whites....I wouldn't trust brushing them with egg whites.

Meringue powder is just so much safer and sanitary..

Just make sure that when you sugar your fruit...you shake off the excess!

You can use the egg whites you buy at the store if you're worried, but we don't. Never had an issue...

I am doing a wedding cake this weekend and using the sugar grapes and do I take off the grapes from the stems or leave them on? How long can they be kept out of the refridge?

Golfgirl's right...they don't go in the fridge afterward. The sugar can turn wet/watery.

It's also a bit easier to sugar them when they are at room temp, so take them out of the fridge for a while first.

Cut them into appropriately-sized clusters, keeping them on the stems...then sugar them as described above.

well i just want to say thank you to all for this...i always wondered how this was done!!! good luck on your cake!!!!!!