Meringue Powder 250g - Iconic Cake Art

Crisp meringue kisses piped in pastel swirls, pavlova nests ready for cream and berries, and royal icing for the cookie table, all from one pouch. Meringue powder stands in for fresh egg whites, so you can whip up a batch straight from the pantry without separating a single egg.

Pipe two-tone meringue kisses for a dessert table, bake mini pavlovas topped with passionfruit and mango for Christmas, or mix royal icing for flooding biscuits. Keep a pouch in the pantry and a tray of meringues is ready whenever the dessert table needs filling.

Perfect For

• Meringue kisses and nests
• Pavlovas
• Royal icing
• Macarons and decorations

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

Allergens: Contains Wheat, Gluten and Egg.

Weight: 250g

---

Directions for Use

You'll need: 100g meringue powder, 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.