Chefmaster - Meringue Powder - Eggwhite Substitute - 10oz - Create Delicious Dessert Toppings, Stabilize Icing and Meringue - Made in the USA
- CREATE DESSERT TOPPINGS: Our Meringue Powder is great for making royal icing, buttercream, meringue (of course!), and other dessert toppings.
- STABILIZE ICING & MERINGUE: The ideal ingredient blend in our Meringue Powder helps stabilize and improve the body of both icing and meringue.
- REDUCE ILLNESS RISK: Enjoy increased food safety and convenience! This Meringue Powder is an excellent replacement for liquid egg whites without compromising the taste or texture of your final product.
- YOUR NEW CUPBOARD STAPLE: Meringue Powder is your new cupboard staple to whip up stiff peaks and create recipes that will not reach the safe temperature for liquid egg whites during the prep process, like royal icing!
- 100% SATISFACTION GUARANTEE: We provide a 100% satisfaction guarantee.
Chefmaster, the biggest and most trusted manufacturer of food coloring products in the United States, gives you the best meringue powder you can use straight out of the container! The Deluxe Meringue Powder for Royal Icing, Buttercream Icing & Meringue Topping is made from certified Kosher ingredients. The dehydrated egg white powder is the chosen ingredient both by professionals and passionate home bakers.
✔︎ incredibly easy to use straight out of the container
✔︎ made from the finest ingredients to ensure longer shelf life
✔︎ easy-to-follow frosting recipes found on the label
ROYAL ICING: Mix 1/4 cups of meringue powder with 1/2 cup of cold water. Beat until peaks form. Add 4 cups of sifted powdered sugar. Beat to reach desired consistency.
BOILING ICING: Dissolve and boil at high heat (240 degrees Fahrenheit) 2 cups granulated sugar in 3/4 cup of water, 1/4 cup corn syrup, and a small pinch of salt. Separately dissolve and whip 3/8 cup meringue powder in 1 cup of cold water, add 1 cup granulated sugar while beating meringue mix. Slowly add boiled sugar mix. whip at high speed until cool.
MERINGUE TOPPING: Dissolve 3/4 cup granulated sugar in 1/2 cup of boiling water, cool. Add 1/4 cup meringue powder and beat until to high peak.
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