meringue powder

March 05, 2018

meringue powder

One of the unheralded ingredients in baking is meringue powder. It is the main ingredient in royal icing for cookie and cake decorations, glaze toppings for bundt cakes  and donuts, and a pastry chef's 'secret' ingredient for preventing butter creams from breaking. A misnomer, traditional meringue powder is actually not made from meringues.

Meringue powder is made with egg whites, so once I started working on meringues made from aquafaba, the possibility of a vegan meringue 'powder' came into focus. It would be a clean, organic product, improving on existing meringue powders that tend to have chemical stabilizers and artificial flavors.

For meringueshop's meringue powder, we grind fresh aquafaba meringues to a powder that is folded into the base. It simulates the protein structure found in egg whites that hardens to a candy coating, just like royal icing.The result is a clean, pure flavor, free of artificial colors and chemical stabilizers. meringueshop's meringue powder works just like traditional meringue powder, but no eggs! 

Our meringue powder is currently available in an 8 oz. pouch. A short recipe follows below , or see meringue powder: a user's guide on our website.

ROYAL ICING  yields 2 cups icing for approximately 2 dz 3 inch cookies
1/3 cup + 1 Tablespoon meringue powder  (45g)
1/3 cup + 1 Tablespoon water (82g)
1 lb or 1 box organic confectioners' sugar (453g)
1/8 tsp flavoring of choice (optional)

Dissolve meringue powder with water in mixing bowl with whisk attachment. Allow to thicken in bowl for 10 minutes, If using a color powder, add it at this step so it hydrates fully. 

Add confectioners sugar and blend on low speed until mixed. Increase mixer speed to medium/high and beat 10 minutes. Icing will thicken and become fluffy. Cover with plastic wrap. Let rest 10 more minutes. Add flavoring and colors, preferably plant-based color powders. 

Place into piping bag with fine tip or zip lock bag and pipe design. For a thinner consistency, add water, droplets at a time. transfer any unused icing into a ziplock bag. Store refrigerated up to 10 days.

 

 

 




Leave a comment


Also in meringue D'EAU™ a chef's column

all those chickpeas
all those chickpeas

November 21, 2018

Continue Reading

colors from plants
colors from plants

September 05, 2018

Continue Reading

@sweetambs
@sweetambs

July 11, 2018

Continue Reading