It can be a hassle to make meringue. It can collapse, weep, or become chewy. Meringue powder is a stabilizing agent that bakers use to create a fluffy, voluminous texture for meringues and other baked goods. What is it? And if you cannot find it, can you substitute something else for it? This article will tell you what you need to know about the pantry ingredient and how you can use it in your favorite desserts.
What is Meringue Powder?
Meringue Powder is used to replace fresh egg whites when the recipe does not require cooking or reaches temperatures too high to kill bacteria. Both contain dried egg whites. They can both be used in baking and cooking. Meringue powder is different from egg white powder. It includes a small amount of cornstarch, sugar, and stabilizers that prevent the whipped meringue from collapsing. You can easily make meringue Powder at home ($21; Walmart) or buy it anywhere cake decoration is sold.
Meringue Powder: What can you make?
Most commonly, Meringue Powder is used for recipes that require egg whites to be cooked or baked. Fresh raw eggs can contain salmonella. The egg in meringue has been dried, pasteurized, and is safe to eat. It’s a safer option to use for uncooked recipes such as royal frosting or other frostings. You can use it to replace egg whites that are beaten into stiff peaks in recipes like macarons, meringue, cream pies, or pavlovas.
Meringue Powder: How to use it?
Follow the directions on the packaging for adding meringue to your recipes if you are using it. You’ll usually mix the powder first with water, then add it to other ingredients. It can be substituted by mixing two tablespoons of meringue with two teaspoons of water to make two teaspoons.
Although meringue is a great alternative to eggs, it may not be the best option for all recipes. Some recipes taste better with real egg whites. Meringue powder has a tiny amount of sugar and adds sweetness. This is fine for desserts but not so good in a Cheese Souffle. If the meringue isn’t fully dissolved, it will give your dish a grainy texture, which you don’t want when you are craving a fluffy and pillowy pie topping. If you whip and mix the meringue powder well, you will not notice any difference.
Meringue Powder Substitutes
Fresh egg whites can be used as a substitute for meringue if you don’t have any on hand. Just make sure you cook or bake the recipe to ensure the eggs are safe to eat. It is possible to use regular powdered egg whites, but it will not have the extra sugar and stabilizers of real meringue. You may find that your recipe is not as sweet or fluffy.
Aquafaba is another unexpected substitution you can use (also known as the liquid left over from canned chickpeas). Aquafaba forms fluffy peaks when beaten, just like meringue or egg whites. It is also vegan. It’s just a matter of adding a bit of sugar and vanilla for it to be sweet enough to serve as dessert.
Does Meringue Powder Expire?
The shelf life of meringue is up to 2 years, which is much longer than that of fresh eggs. Please keep it in a dry, cool place like the back of a pantry or cabinet. It’s worth buying a small container of meringue to have on hand, particularly if you are a baker. You may be surprised how often you reach for it.
Can I use meringue in cocktails that require whipped egg whites?
Meringue powder should not be used for cocktails that require whipped egg whites (such as eggnog and pisco sours). Meringue powder contains additives that may interfere with the foaming process and change the taste of the drink. Aquafaba is a great alternative to fresh eggs if you’re worried about their safety. Shake the chickpea brine in a cocktail mixer (without ice) for at least 20-30 seconds before adding it to your drink.
Is meringue gluten-free powder?
It is important to read the label. Some brands contain wheat, which can be hard for those with celiac or gluten-sensitive non-celiacs to digest.
How can I make my meringue powder at home?
For homemade meringue, mix 1 part egg white powder and three parts confectioner’s sugar. Store in a dry, cool place for two years. Meringue is made of raw eggs. Therefore, you can’t (unfortunately) crush leftover meringues into meringue.
