Meringue Powder

Satin Ice Meringue Powder is an egg white product used in desserts and baked goods. Ideal for making meringue, marshmallow whipped toppings, royal icing, and more. It can also be used as a stabilizer for frosting.

Gluten Free • Dairy Free • Nut Free • Vegetarian • Kosher
Clean Label: No artificial flavors and aluminum
Meringue Powder is available in 4 oz & 16 oz pails

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Meringue Topping Recipe

  • Thoroughly mix 3 Tbsp. (31 grams) Meringue Powder with ¾ (139 grams) sugar in a mixing bowl.
  • Add 1 cup (225 grams) of 90-110°F water; mix and let sit for 2 minutes.
  • Whip for 2 minutes on low speed; scrape down the sides.
  • Whip on high speed for 5 minutes.
  • Makes approximately 5 Cups.

To Bake Meringue Dollops or Cookies:
Pipe dollops or custom shapes of meringue onto a baking sheet lined with parchment paper. Bake in oven between 290° and 300° for approximately 1 hour or until they are dried out completely.

Royal Icing Recipe

Check out the Satin Ice Ready to Use Royal Icing or Royal Icing Mix for an easy and premium Royal Icing. If you are using Satin Ice Meringue Powder, use the recipe below.

Ingredients:

  • 4 Cups Powdered Sugar
  • 3 Tablespoons Satin Ice Meringue Powder
  • 7-9 Tablespoons Water (For Piping Consistency), 10-12 Tablespoons Water (For Flooding Consistency)
  • ¼ Teaspoon Cream of Tartar

 Directions:

  • In a stand mixer with a paddle attachment, blend powdered sugar, meringue powder, and cream of tartar in a mixing bowl on low speed (approx. 30 seconds)
  • Add water one tablespoon at a time until piping consistency is achieved while mixing on low speed (approx. 2 min) until sugar is dissolved
  • For flooding consistency add 3-5 additional tablespoons of water and continue mixing (approx. 1 min)
  • Makes approximately 2 cups of prepared icing.

Tips:

  • Be sure to use the paddle attachment with your stand mixer. Do not use the whisk attachment or a hand-held mixer with beater attachments. If you do not have a stand mixer with a paddle attachment, you can mix by hand with a spatula.
  • Avoid whipping on high speed, doing so will form a marshmallow consistency. Use low speed so that everything combines slowly.
  • If you make the royal icing ahead of time, the icing will begin to hydrate so you may need to add additional water to get it back to original consistency.
  • Depending on your environment and project needs, the amount of water needed is subject to change. We recommend adding the water on tablespoon at a time until desired consistency is achieved. If too much water has been added, mix in 1 tablespoon of powdered sugar at a time until you get back to your desired consistency.

Buttercream Recipe

  • Mix 4 Tbsp (41 g) Meringue Powder with 1 1/2 Cups (278 g) granulated sugar in a mixing bowl.
  • Add 1 Cup (225 g) of 90-110°F water; mix until stiff peaks form.
  • Add 1 Cup (250 g) cubed room temp salted butter and 1 Cup (200 g) shortening and mix until combined and stiff peaks form.
  • Mix in ½ Cup (100 g) powdered sugar and 1 tsp vanilla until combined.
  • Makes approximately 5 Cups

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Product Specifications

INGREDIENTS: 

Dextrose, cane sugar, corn starch, dried egg whites, xanthan gum, carobbean gum, sodium acid pyrophosphate, cream of tartar, salt, natural flavor, sodium alginate, calcium lactate. Contains egg.

STORAGE: 

Store sealed in a dry place at ambient temperature between 50° F and 90° F. Keep away from direct sunlight.


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