November 03, 2017
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 and egg replacer are available in an 8 oz. pouch or pre-measured for use as a single recipe. Add one sample package to 1 lb confectioners' sugar and there will be enough to make 1 1/2 cups royal icing. Recipe below:
ROYAL ICING 1 package (25g) meringue powder 5 to 6 Tbls water 14 oz organic confectioners' sugar1/8 tsp flavoring - vanilla or lemon
Place meringue powder with water in mixing bowl with whisk attachment.
Beat for 6 minutes on medium high speed. Turn off mixer and slowly add confectioners' sugar. Increase mixer speed to high and beat 1 more minute until icing whitens and becomes smooth. 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, 1/2 tsp at a time. transfer any unused icing into a ziplock bag. Store at room temperature up to 3 days.
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