What is the meringue powder?

The mouth is a pasteurized egg product that is designed to replace the beaten egg whites in the recipes. The primary advantage of this powder is that because it is pasteurized, it does not contain potential sources of diseases transmitted by foods such as Salmonella. Thanks to this feature, it is ideal for recipes that require uncooked egg whites. Many baking stores sell this product and sometimes also found in more general markets. When the corn starch and rubber become moisturized, they help the meringue to connect and create a passable replacement for fresh raw egg whites. Often, aroma, such as vanilla, is often added, partly to reduce the slightly starch taste. If you want to use it, the chefs simply measure the required amount and rehydrate it. Many recipes that require beaten egg whites have specific measurements for powder, although these recipes may require some improvements to work out, because different brands rehydrate differently.

One of the most common uses of this product is the royal icing, a glaze that is sometimes used for cookies. It can also be potentially used in egg NOG and in other recipes that require beaten egg whites, although it may depend on the recipe. The powder cannot be used as a replacement for whole eggs in recipes, only for beaten egg whites, and despite the name, this powder does not actually make very good meringues.

Cooks may want to want to experiment a little with a meringue powder before it is committed to it because it can behave strangely in some recipes. If the chef knows that he will do something like cookies for people with a compromised immune system, he should plan to mix a few batch of icing before he finds Perfectly. Chefs should also be ready to adjust the levels of spices in the recipe to help cover the taste of the powder, which can sometimes be quite strong.