Homemade Wilton Meringue Powder Recipe

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I’ve experimented with numerous substitutes for raw egg whites, albeit often with mixed results. However, when I discovered Wilton Meringue Powder, my baking game transformed. This magical ingredient has become a staple in my kitchen for making flawless meringues, royal icing that sets beautifully for cookie decorating, and stable buttercreams perfect for piping detailed designs.

How to make Wilton Meringue Powder

Wilton Meringue Powder is a product used primarily in baking and cake decorating. It is made from dried egg whites, sugar, and other stabilizers and is typically used as an egg white substitute in recipes.

Ingredients:

• 2/3 cup powdered egg whites
• 3/4 cup cornstarch
• 1 cup powdered sugar
• 1/2 teaspoon cream of tartar

Equipment:

• Airtight container for storage
• Sifter or fine mesh strainer
• Large mixing bowl
• Whisk

Instructions:

Mix Powders:

1. Begin by sifting the powdered egg whites into a large mixing bowl to remove any lumps.
2. Add the cornstarch, powdered sugar, and cream of tartar to the sifted egg whites.
3. Whisk the mixture thoroughly to ensure that all ingredients are well combined and evenly distributed. This step is crucial to prevent clumping and to achieve a smooth texture in your meringue powder.

Sift Again:

1. Pass the mixture through a sifter or fine mesh strainer again. This helps to blend the ingredients further and ensures the powder’s consistency, which is vital for its performance in recipes.

Storage:

1. Transfer the mixture to an airtight container. Proper storage is essential to prevent the powder from absorbing moisture from the air, leading to clumping and affecting its usability.

Tips for Using Homemade Meringue Powder:

• Testing: As homemade meringue powder may differ slightly from commercial ones, it’s a good idea to test it in a small batch of your recipe first, especially if you plan to use it for delicate decorations or desserts.
• Hydration: When using homemade meringue powder, ensure it is well hydrated by mixing it with the correct amount of water (usually detailed in recipes using meringue powder). Let it rest for a few minutes after mixing to fully absorb water.
• Adjustments: You might need to tweak the amount used in recipes compared to commercial meringue powder. Start with less and adjust as necessary based on the stiffness and stability of your meringue or icing.
• Shelf Life: Homemade meringue powder does not have the same shelf life as commercial versions, so make it in small batches and use it within a month for best results.

Ingredients Substitutes

Wilton Meringue Powder is a versatile ingredient often used in baking and decorating. It is renowned for its ability to easily create meringues, royal icing, and other confections without the need for fresh egg whites. However, there might be situations where you’re out of this handy powder or you’re looking for a more natural alternative.

Substitute #1: Fresh Egg Whites

Ideal for: Meringues, frostings, and royal icing.

Substitution Ratio: For every 2 teaspoons of meringue powder, use 1 large fresh egg white. Note that you’ll omit the water for recipes needing only the meringue powder mixed with water when using fresh egg whites.

Preparation: Ensure the egg whites are at room temperature to achieve maximum volume when whipped. Avoid any yolks in the whites, as even a small amount of fat can prevent them from reaching stiff peaks.

Considerations: Using fresh egg whites poses a risk of salmonella, so it’s generally recommended to use pasteurized egg whites, especially in preparations that won’t be fully cooked.

Substitute #2: Aquafaba

Ideal for: Vegan meringues, royal icing, and light frostings.

Substitution Ratio: 3 tablespoons of aquafaba (the liquid from canned chickpeas) is equivalent to about 2 teaspoons of meringue powder.

Preparation: Whip the aquafaba with a hand or stand mixer until stiff peaks form, which can take slightly longer than egg whites. Add cream of tartar (1/4 teaspoon per 3 tablespoons of aquafaba) to help stabilize the peaks.

Considerations: While aquafaba is a fantastic vegan alternative, its flavor might be slightly detectable in very delicate desserts. However, this can usually be masked with vanilla or other strong flavors.

Substitute #3: Agar Powder

Ideal for: Vegan options for frostings or icing.

Substitution Ratio: Agar must be used with another whipping agent like aquafaba or soy protein isolate. Use 1 teaspoon of agar powder dissolved in 1 tablespoon of water (simmer for approximately 5 minutes) to replace 2 teaspoons of meringue powder. This solution can then be added to whipped aquafaba or another base.

Preparation: Simmer agar in water until dissolved, then cool slightly before adding it to your base for whipping.

Considerations: Agar sets more firmly than gelatin and can affect the texture of your frosting, making it slightly less flexible.

Final Thoughts

This homemade version of Wilton Meringue Powder harnesses the binding and stabilizing abilities of powdered egg whites combined with cornstarch and sugar to replicate the functions of commercial meringue powder in many recipes.