Meringue Powder 100g - Iconic Cake Art

A tray of meringue kisses, swirled in pink and white and dried until crisp, made from a single pouch. This 100g pouch holds the meringue powder for one full batch, so there's nothing to weigh out and no egg whites to separate.

Pipe meringue kisses to scatter over a drip cake, or bake a large pavlova for Sunday lunch and top it with whipped cream and fresh strawberries. It's an easy way to try meringue powder for the first time, with the whole batch in the oven within 20 minutes.

Perfect For

• Cake toppers and kisses
• Pavlovas
• First-time meringue baking

Ingredients: Sugar, Egg Albumen Powder, Thickeners (412, 405, 401), Wheat Starch, Acidity Regulator (330).

Allergens: Contains Wheat, Gluten and Egg.

Weight: 100g

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Directions for Use

You'll need: 100g meringue powder (one pouch), 670ml water, 800g caster sugar (part 1), 800g caster sugar (part 2).

1. Preheat oven to 105°C.
2. Whisk the meringue powder, water and part 1 caster sugar on high speed for 8 minutes.
3. Add colour and flavouring, if using.
4. Gradually add the part 2 caster sugar while whisking on high speed for a further 6 minutes.
5. Pipe onto trays lined with baking paper.
6. Bake at 105°C. Times may vary depending on your oven.
   • Small meringue kisses or decorations: 60 to 90 minutes
   • Larger meringues or pavlova-style shells: 90 to 120 minutes
7. Meringues are ready when they're firm to the touch and lift easily off the paper. If they're still sticky, keep drying them in 10 to 15 minute increments until fully set.

Storage: Store below 25°C in a cool, dry place, away from direct sunlight. Seal tightly after opening.

Please note: We aim to keep product information accurate; however, ingredients, packaging, and country of origin may change without notice. Please check the product label before use. Images are for reference only and actual product appearance may vary.