Meringue powder is a dried convenience product for baking and decorating sweet treats. It is found in royal icing, meringue cookies, and stabilizing frostings.
Recipe Science
- Meringue powder, made from dried egg whites, provides a convenient and shelf-stable alternative to fresh egg whites, offering the same protein structure needed for whipping and foaming.
- When hydrated and whipped, meringue powder creates a stable foam by trapping air, resulting in light, fluffy peaks that can be used in meringues, frostings, or royal icing.
- The addition of cornstarch in meringue powder helps absorb moisture, ensuring a crisp, stable texture once the meringue dries or is baked.
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Veteran home bakers often have a small canister of meringue powder stashed in their pantries as a quick substitute for egg whites. I use it for baking light and crisp meringue treats or whipping up sugar cookie icing to make edible decorations.
This dried product is excellent if you find yourself weary about consuming raw egg whites in baked treats. Let’s learn more about what goes into meringue powder and common ways to use it.
Meringue Powder
4 Ounce (Pack of 1)
What is Meringue Powder?
This product mainly consists of pasteurized dried egg whites that are ground into a fine powder. However, it also contains other additives such as:
- Cornstarch to help absorb moisture during storage
- Sugar for sweetness
- Gum arabic for thickening
- Calcium sulfate as a desiccant to keep the powder dry
- Silicon dioxide to help the powder flow
- Citric acid and potassium acid tartrate (cream of tartar) for stabilization of the egg foam
What Do You Use It For?
This powder can do the job when a recipe calls for whipped egg whites that hold stiff peaks. Raw egg whites are the gold standard, but this is a suitable alternative.
Royal icing, piped meringue cookies, the topping on lemon meringue pie, or pavlova are examples. A small amount stabilizes frostings to hold their piped design and shape without weeping.
There are a few downsides to meringue powder. Not all additives completely dissolve in water. So you may get a slightly grainy texture. On top of that, it doesn’t create billowy and robust foam compared to using fresh egg whites as the drying process weakens its bonding and foaming capability.
How Do You Use It
- To substitute one egg white: Combine 2 teaspoons of meringue powder with 2 tablespoons of water.
- For royal icing: Combine 4 cups powdered sugar, 3 tablespoons meringue powder, and 9 tablespoons warm water. Whip using the whisk attachment on medium-low speed until a glue-like consistency form. Whip on medium-high speed for an additional 1 to 2 minutes to make stiff peaks for a thicker icing to construct a gingerbread house.
- For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam.
- Decorating: When making meringue-based icing or frosting, use food coloring or colored gels. Pipe bags, tips, or squeeze bottles can create intricate designs.
What is a Substitute for Meringue Powder?
The best substitute is fresh, pasteurized egg whites because they have the best foaming capability. However, it should be avoided if you don’t want to consume a raw product. Powdered egg whites work but need to be rehydrated, and they don’t have pre-added sugar or stabilizer. You can use aquafaba or whipped liquid from cooking canned chickpeas, but they may taste more savory.
Where to Buy It
Many large grocery stores or craft stores sell small containers of meringue powder. They are affordable and typically sold in 4-ounce or large sizes with a shelf life of about two years. Of course, you can find them online. I use the Wilton brand.
JAB says
Better Homes and Gardens as well as Wilton’s Baking Blog say to use 2 Teaspoons of meringue powder to 2 Tablespoons of Water. Yet you say 2 Tablespoons of each. Which is it? What is the effect of using 2 teaspoons versus 2 Tablespoons of meringue powder on the end product?
Fotini says
Can you use meringue powder and water instead of egg whites for swiss meringue buttercream?
Rosie says
Can you use meringue powder instead of egg whites to make Macarons
Jessica Gavin says
I believe it is possible, but you may need a foam stabilizer like a cream of tartar because the proteins change when heated. I think fresh egg whites will give you the best results, for a stronger, thicker, shinier surface. I haven’t tried it, I would love to know how it turns out if you experiment.
Ellen Johnson says
So how much Genies Dream powdered meringue would you use for a 9″ pie! How do you mix it????
Jessica Gavin says
Hi Ellen- I haven’t used that particular brand. Are you asking for a meringue topping for a pie? Typically the substitution is for every 1 large egg white, use 2 tablespoons of meringue powder mixed with 2 tablespoons of water, then add that to the other ingredients and whip until a pipeable foam is formed.