Pastry 1 Meringue Powder can be used to make classic meringue, coconut macaroons, and many other kinds of egg white mixtures. This meringue powder has good stability, consistency, neutral taste and aroma, short whipping time, and good solubility. Use Pastry 1 Meringue Powder to produce consistent product and gain efficiency and cost savings over scratch preparation.
51% powdered egg white.
Storage Conditions: Dry and cool (68-72 F, 20-22 C); keep in an airtight container after opening.
Ingredients: Dried egg white, sugar, xanthan gum, sodium alginate blend (sodium alginate, calcium sulfate, sodium diphosphate, sugar and/or dextrose), calcium citrate, cellulose gum, citric acid.
Yeild: 10 lb Box of Meringue Powder will yield 14 gallons of egg whites.
Dissolve 100g of Meringue Powder in 1000g of water. Whip into classic meringue.
For meringue shells:
Add 35g of meringue powder to 250g of water. While whipping, add 500g of sugar in three parts.
For meringue topping:
Dissolve 30g of Meringue powder in 250g of water. While whipping add 450g of sugar in 3 parts.
For royal icing (in place of egg whites):
Take 500g water room temperature or cold in a deli cup and add 50g meringue powder with hand blender. Add icing sugar and continue blending until desired consistency is reached.