Meringue Powder Deluxe 16 oz.

"Always use bowls and utensils that are really dry and free of any grease of oil residues as water or oil can affect how the meringue powder will bind and mix with the other ingredients in your recipe.

Chefmaster Meringue Powder has a high content of dried egg whites and can be successfully used with any recipes requiring meringue powder, including the ones below.

• Royal Icing: Mix ¼ cup Deluxe Meringue Powder with ½ cup cold water on low speed until frothy. Add 4 cups Powdered Sugar (sifted) one cup at the time. Beat at medium speed then high speed until soft peaks form and the icing is fluffy. Add food coloring (if using) and stir until the color is evenly distributed. Transfer to decorating pastry bags or cover your bowl tightly with plastic wrap touching the surface of the icing to prevent crusting.

• Meringue Cookies: Heat oven to 250°F (225°F for convection oven). Dissolve ¾ cup granulated sugar in ½ cup boiling water. Let mix cool off completely. Add ¼ cup Deluxe Meringue Powder. Beat to high, stiff peaks at medium speed then high speed. Transfer to decorating pastry bags. Pipe cookies onto a paper lined baking sheet. Bake for 45 to 50 minutes (oven times may vary). To finish baking let the cookies sit 1-2 hours inside oven without opening the door (or open oven door slightly and leave in the oven for 6-8 hours).

• Meringue Pie Filling: Dissolve ¾ cup granulated sugar in ½ cup boiling water. Let mix cool off completely. Add ¼ cup Deluxe Meringue Powder. Beat to high, stiff peaks at medium speed then high speed. Spread Meringue Filling on top of warm baked shell or pie topping. If desired, burn the Meringue Pie Topping for a few minutes under your broiler leaving 4”-5” between the flame and the pie or burn with a kitchen torch. Let your pie cool completely before serving.

• Buttercream Icing: Dissolve ¾ cup granulated sugar in ½ cup boiling water. Coat and add ¼ cup Deluxe Meringue Powder. Beat on high speed until soft peaks. Stir in 1 lb. previously sifted powdered sugar and beat at low speed until well mixed. Slowly incorporate 2 cups white vegetable shortening until well blended. Add flavor and food coloring (if using) and stir until evenly distributed. Transfer to decorating pastry bags or cover your bowl tightly with plastic wrap touching the surface of the icing to prevent crusting.

• Boiled Icing (Frosting): In a saucepan, dissolve 2 cups granulated sugar and ¼ cup corn Syrup in ¾ cup boiling water. Add a small pinch of salt. Stir only until sugar is completely dissolved. Boil at high heat until a candy thermometer reads 240°F. In a separate bowl, dissolve 6 Tbsp Deluxe Meringue Powder into 1 cup cold water. Add 1 cup granulated sugar while beating the meringue mixture on medium to high speed until foamy. Slowly pour the boiled sugar mix and continue whipping at high speed until the mixture is cool (about 10 to 15 minutes). Add flavor and food coloring (if using) and stir until evenly distributed. Cover your bowl tightly with plastic wrap touching the surface of the icing to prevent crusting."

"Close container tightly after each use.

Store in a dry, cool place and avoid exposure to direct sunlight, humidity or heat.

Mix or shake well before each use.

Do not leave container open for an extended period of time as clumping may occur due to moisture absorption."

Powdered Sugar, Sugar, Egg Whites, Arabic Gum, Ammonium Aluminum Sulfate (Flavor Enhancer), Tragacanth Gum, Salt, Artificial Flavor, Calcium Lactate (Preservative)

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