- Uses for Meringue topping, fondant, royal icing, butter cream, stability to the frosting and a nice texture.
- Royal Icing: Into 1/2 cup cold water, beat 1/4 cup meringue
Powder until peaks form, Then beat in 4 cups sifted
confectioners sugar unitl desired consistency. Add more
sugar for stiffer icing. To keep icing soft. add drops glycerin. Butter cream Icing: Dissolbe 3/4 cup of granular sugar in 1/2 cup
boliing water. Ccool and add 1/4 cup of meringue powder and beat
to peack. Stir in 1 LB silfted confectioner’s sugar and beat until
mixed well: Mix in 2 to 2 1/2 cups white vegetable shortening. Meringue topping: for meringue shells, pie topping, Dissolve 3/4
cup granular sugar in 1/2 cup boiling water, cool. add 1/4 cup
meringuepowder and beat into high peaks.
- Ingredients : Corn starch, Egg whites, sugar, Gum Arabic, Sodium aluminium Sultate, Citric Acid Cream of Tartar and Vanillin. Nt. weight: 140g (5oz)