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WILTON-Meringue Power
Recipes and instructions are included
Can also be used as an egg white substitute in baking recipes
Packaging may vary
Resealable top opens completely for easy measuring
Certified Kosher
8 ounces can

Description

Adds body to royal icing, meringue, boiled icing; stabilizes buttercream. Replaces egg white in many recipes. Resealable top opens completely for easy measuring. Certified Kosher. The recipe and Instructions are: Use as an egg white substitute for baking & decorating: 2tsp. Meringue Powder + 2 tbsp. water = 1 egg white Royal Icing (Stiff Consistency) 3 tablespoons Wilton Meringue Powder 4 cups sifted confectioners sugar (about 1lb) 5 tablespoons water In large bowl, beat all ingredients at medium speed of stand mixer until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat. To prevent drying, cover bowl with damp cloth while working with icing. Makes about 2 cups of icing Product packed by dry weight. Contents may settle. After opening, store in a cool dry place. No refrigeration required. Visit Wilton.com for more ideas and recipes.