Meri White Powdered Egg Substitute For Meringues & Royal Icing 100g
Royal Icing made with Meri-White will be very marginally whiter than icing made with Albumen - you will need to use the same type of icing for the entire cake, or the difference may be noticeable.
WHEAT starch; dried EGG albumen; sugar; starch; acidity regulators: calcium lactate, tartaric acid, cream of tartar, lactic acid; dextrose; stabiliser: guar gum.
For allergens, including cereals containing gluten, see ingredients in CAPITALS
Suitable for Vegetarians
Nutritional Information: Typical values per 100g:
Energy: 1486kJ / 353kcal
of which saturates: 0.02g
of which sugars: 21g
Recipe for Royal Icing using Meri-White
Using these quantities produces nearly 1kg Royal Icing.
Meri-White 20 g
Luke Warm Water 133 ml
Sieved Icing Sugar 800 g
Mix together the Meri-white and water, this will mix much quicker than pure albumen.
Add half the sugar and mix by hand until fully incorporated.
Add the remaining icing sugar, little by little, then use your mixer and beater attachment (not whisk) to beat (on the slowest speed) until the icing is at the desired consistency. The amount of icing sugar needed may vary.
Cover the icing with a clean damp cloth or tea-towel and overwrap in polythene to prevent drying out.
Icing which has stood for a few days will need a little more meri-white solution and icing sugar to revitalize it!
can be coloured
Consistency of Royal Icing
Soft Peak: used for coating cakes
Full Peak: used for decorative work and borders
Thick Cream: used for filling run-outs and collars. The icing is 'let down' by adding water, albumen or egg whites
...Try it now!
Meri White is a white, powdered, egg substitute, which can be used for making royal icing and meringues.
Basic Recipe for Meringues: Dissolve 75g (3oz) Meri White in 500ml (1 pint) cold water and place in a grease-free bowl fitted with a whisk. Commence whisking on top speed whilst gradually adding 1kg (2lb 8oz) granulated sugar. Continue whisking until a full peak is obtained.
Basic Recipe for Royal Icing: Dissolve 75g (3oz) Meri White in 500ml (1 pint) cold water and place in a grease-free bowl fitted with a beater, gradually add 3kg (7lb) icing sugar on slow speed, beating till a firm peak is obtained.
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