How to Replace Egg Whites With Meringue Powder

Use meringue powder in the royal icing you use to construct gingerbread houses.

Meringue powder is a fine, white powder made from dried egg whites, sugar, salt, vanillin and gum. It's available in stores that sell cake-decorating supplies. Meringue powder is pasteurized, so it's safe to use when baking at lower temperatures or for short periods of time. Many cooks use it instead of raw egg whites to eliminate the risk of salmonella.

Instructions

1. Mix 2 tsp. of meringue powder in a bowl with 2 tbsp. of warm water for each egg white called for in your recipe.

2. Remove any clumps with a fork.

3. Mix the solution into your recipe as per the recipe's instructions for the egg whites.

Tips & Warnings

• The vanillin in the powder has an artificial vanilla taste, which you can counter by adding a few drops of vanilla, lemon or almond extract to your recipe.

• Store meringue powder in a cool, dry place for maximum shelf life.

References

• University of Illinois: Nutrition & Health: FAQs in Nutrition, Food Preparation and Food Safety
• OChef: Substituting Meringue Powder for Egg Whites in Frosting
• Joy of Baking: Royal Icing Tested Recipe