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Make homemade royal icing following the included recipe
Or make flawless meringue cookies without the worry of liquid ruining your recipe
Meringue Powder is the best egg white substitute
The perfect pantry staple to have on hand
Net weight: 4 oz. (113 g)

Description

The perfect egg white substitute, Meringue Power comes in handy for a variety of baking and decorating recipes. Use it to make the picture perfect meringue cookies without the worry of getting a drop of liquid into your recipe-which can make meringues fall flat. Make your own homemade royal icing following the recipe listed on the back. Net weight: 4 oz. (113 g). 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.