A must-have for cookie decorators and cake artists, Wilton Meringue Powder is the go-to ingredient for making perfect royal icing, fluffy meringue cookies, and stable frostings like whipped cream or marshmallow.
Made primarily from dried egg whites, this powder replaces raw egg whites in recipes where you need stiff peaks—no cracking, separating, or risk of raw eggs.
What it’s great for:
-
Royal icing (great for cookies and gingerbread houses)
-
Meringue cookies
-
Stabilising frostings (like whipped cream)
-
Safe, shelf-stable egg white substitute for decorative baking
Egg white substitute guide:
Use 2 teaspoons meringue powder + 2 tablespoons water = 1 egg white
(Not recommended for replacing eggs in baking batters)
Royal Icing Recipe (stiff consistency):
-
3 tbsp Wilton Meringue Powder
-
4 cups sifted icing sugar
-
5 tbsp water
Beat 7–10 mins until peaks form and sheen is gone (longer if using hand mixer). Makes about 2¾ cups icing.
Net weight: 4oz (113g)
Ingredients: Corn Starch, Egg Whites, Sugar, Gum Arabic, Calcium Sulphate, Citric Acid, Potassium Acid Tartrate, Artificial Flavour, Silicon Dioxide
