Wilton "EU" Meringue Powder 113g

Product Information

Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry. Ahhhh, the shine. Another common cookie decorating topic. In fact, I’ve written a whole post just about how to achieve a good shine, which you can find HERE. Here’s the deal…a smooth, beautiful sheen is just more appealing to the eye. But it’s also forgiving! A matte, dull finish is not only not appealing but it tends to highlight any flaws. You definitely want a nice finish to your cookie art. And let me tell you, this was an interesting result! The basic sugar cookie icing recipe is white, but you can turn it into almost any color with the addition of food coloring. It’s best to use a gel food coloring, since you don’t want to add any additional liquid as that will change the consistency of the icing. My favorite gel colors to use can be found here. In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, place the water and meringue powder. Whip the mixture, starting on low and building up to high, until it’s very fluffy and peaks form. This make take a minute or two.

Spread the mixture evenly onto a parchment paper-lined cookie tray. Then, bake until completely dry (about 2 hours). Cake Decorating: Use Italian meringue buttercream to create stunning designs on cakes. You can create smooth finishes, textured patterns, or even use it to pipe intricate designs. Experiment with different colors and piping techniques to make your cakes truly unique. To make flavored meringues: Add one of the following flavor options with the color of your choice to each batch: Immerse chia seeds in water, and you will have a fantastic substitute for meringue powder 7. Flax Seeds Don’t worry if there is not any meringue powder available when you need it for a dessert. These 10 substitutes will help you to replace it while keeping the same flavor for your favorite dessert.Meringue powder can also be used to stabilize frostings made with whipped cream. Adding it to your frosting will prevent drooping, which is useful for treats sitting out at room temperature. The winner of the meringue powder showdown is Genie’s Dream! Congrats GD! I also want to share key takeaways and advice for using either brand.

You can see slight differences in the bagged colors as well. On the left, Genie’s Dream. On the right, Wilton. Unfiltered photos coming your way!DIY ingredients are always amazing, aren’t they? Let’s see how you can make your own meringue powder right at your house. It is very easy to make. What you Need Try these variations, Hazelnut meringues with hazelnut praline & chocolate sauce, Almond meringue with summer berries or Pecan toffee meringue with mulled pears.

Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl. Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl. Dessert Toppings: Use Italian meringue buttercream as a topping for desserts like pies, tarts, or even pancakes and waffles. It adds a rich and decadent touch to your favorite treats.

Is Meringue Powder the Same as Cream of Tartar?

This sugar cookie icing is a simple recipe that every baker should know how to make. It’s commonly referred to as both royal icing and sugar cookie icing, and will definitely make an appearance this holiday season. In this case, meringue powder is definitely a “get what you pay for” scenario. For the additional 37 cents per ounce it costs for Genie’s Dream, it’s a no-brainer in my mind when you consider all the factors. And if you are going to use Wilton, you’re going to spend more in gel coloring to get closer to the same color saturation you get with Genie’s Dream. For people who are allergic to raw eggs, meringue powder is effectively used as a substitute when baking and cooking. Use a candy thermometer. It is important to get the sugar temperature right so you do need a thermometer. If you do not own a candy thermometer, I highly recommend making Swiss Meringue Buttercream SMBC. It is also a meringue buttercream with a more forgiving method. Few customers seem to raise an eyebrow when you use raw egg whites. The truth is, that most of the salmonella concerns regarding eggs are in the yolk. And, if you get even a slight trace of yolk in your recipe, you won’t be able to beat the egg whites stiff. And this will make it difficult to continue with the recipe.