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.