Ingrams Meri White is a white powdered egg substitute which ensures professional royal icing & meringues!

A quicker and more economical alternative to Pure Albumen for making Royal Icing.

Eliminates having to use fresh eggs.

Gives a brighter appearance & superior whipping properties than using fresh eggs.

To make Meringue:

Dissolve 75g of meri-white in 500ml of cold water, then place in a grease free bowl. Whisk at top speed, gradually adding 1kg of icing sugar. Continue whisking until a full peak is obtained.

Bake at 130 C. for approximately 1.5 hours.

To make Royal Icing:

Dissolve 1 tablespoon of meri-white in 4 tablespoons of cold water, place in a grease free bowl and then gradually beat in approx 450g of icing sugar on slow speed until a firm peak is obtained.

For run - out work:

Let the royal icing down to the required consistency using the same meri-white mix as above, but only add icing sugar as required.

Ingredients: Wheat Starch, dried egg albumen, sugar, modified starch, acidity regulators (calcium lactate, tartaric acid, cream of tartar, lactic acid), dextrose, stabiliser (guar gum)

Allergen information: Contains Egg & cereal containing Gluten.

Does not contain nuts, but produced in an environment that handles NUTS. Suitable for vegetarians but NOT VEGANS.

50g Tub.