What’s Meringue Powder?

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Meringue powder is a pasteurized egg product designed to replace beaten egg whites in recipes. The main benefit of this powder is that because it’s pasteurized, it doesn’t contain any potential sources of foodborne illnesses, such as Salmonella. This trait makes it ideal for recipes that call for raw egg whites. Many bakery shops carry this product, and it can sometimes be found in more general markets as well.

This powder is made by drying egg whites and mixing them with cornstarch and rubber. Once moistened, the cornstarch and gum help the meringue stick together, making an acceptable substitute for fresh, raw egg whites. Flavorings such as vanilla are also often added, partially to reduce the slightly starchy taste.

As long as the meringue powder is kept in a cool, dry place, it has a pretty long shelf life. To use it, cooks simply measure out the desired amount and rehydrate it. Many recipes calling for beaten egg whites have specific measurements for the powder, though these recipes may need some tweaking to get right, as different brands rehydrate differently.

One of the most common uses for this product is in royal icing, an icing that is sometimes used for cookies. It can also potentially be used in eggnog and other recipes that call for beaten egg whites, although it may depend on the recipe. The powder cannot be used as a substitute for whole eggs in recipes, only for beaten egg whites, and despite the name, this powder doesn’t actually make a very good meringue.

Cooks may want to experiment with some meringue powder before committing because it can behave strangely in some recipes. If a cook knows that he will make something like cookies for people with compromised immune systems, he should plan on mixing up a couple of batches of frosting before finding one that works perfectly. Cooks should also be prepared to adjust spice levels in the recipe to help cover the flavor of the powder, which can sometimes be quite strong.

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