Meringue Powder/Powdered Egg Whites

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Slick Willy
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Meringue Powder/Powdered Egg Whites

Postby Slick Willy » Sun Mar 04, 2012 2:56 am

I'd like to use this for making frosting, but it's kind of had to come by. Does anyone know where I could find it in Madison for a decent price?

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Re: Meringue Powder/Powdered Egg Whites

Postby msnflyer » Thu Mar 08, 2012 5:57 am

I've seen it in the cake decorating section at Walmart. Vanilla Bean on Odana Rd carries it. Call UBake in Market Square, they have deco supplies.
Can't speak to the price.

Slick Willy
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Re: Meringue Powder/Powdered Egg Whites

Postby Slick Willy » Thu Mar 08, 2012 9:23 am

msnflyer wrote:I've seen it in the cake decorating section at Walmart. Vanilla Bean on Odana Rd carries it. Call UBake in Market Square, they have deco supplies.
Can't speak to the price.

Wow, three leads! Thank you very much! I want to make a cake for Easter, and I was hoping to find this stuff locally if possible. I'll call and ask on the prices.

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Re: Meringue Powder/Powdered Egg Whites

Postby msnflyer » Thu Mar 08, 2012 5:45 pm

Last time I made royal icing it was the old fashioned way, with egg whites! Damn, I'm old!!! :lol:

Have fun with your decorating project.

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Re: Meringue Powder/Powdered Egg Whites

Postby Slick Willy » Thu Mar 08, 2012 6:01 pm

msnflyer wrote:Last time I made royal icing it was the old fashioned way, with egg whites! Damn, I'm old!!! :lol:

Have fun with your decorating project.

Thanks! Actually, I considered doing that when the egg white powder seemed hard to come by. My only concern was working with raw egg. I looked online and saw that I could make a Swiss meringue using a double boiler, which would essentially pasteurize the egg, so it would be safe. Then I could incorporate the Swiss meringue into any frosting recipe that I use. Powdered egg would be easier, but using fresh egg whites would be cheaper. We'll see.

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Re: Meringue Powder/Powdered Egg Whites

Postby David Marshall » Thu Mar 08, 2012 9:26 pm

I am pretty sure that you will find it at the Vanilla Bean, and fairly priced.

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Re: Meringue Powder/Powdered Egg Whites

Postby kimm » Mon Mar 12, 2012 12:39 pm

I found it at Copps, in the baking aisle.

I also bought it for frosting use and now have used it a few other times in eggless-refrigerator desperation.

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Re: Meringue Powder/Powdered Egg Whites

Postby Slick Willy » Mon Mar 12, 2012 1:41 pm

kimm wrote:I found it at Copps, in the baking aisle.

I also bought it for frosting use and now have used it a few other times in eggless-refrigerator desperation.

Great, that's a little bit closer for me. Do have an idea of how much you spent and what size that you bought?

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Re: Meringue Powder/Powdered Egg Whites

Postby kimm » Wed Mar 14, 2012 2:04 pm

Slick Willy wrote:Great, that's a little bit closer for me. Do have an idea of how much you spent and what size that you bought?


Ack-it was about a year ago, so my memory is fuzzy. I think it was called "Just Whites" and was in ~10 oz. cannister. $10 maybe? I may be way off on the price, though.

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Re: Meringue Powder/Powdered Egg Whites

Postby kittenwithawhip » Wed Mar 14, 2012 3:12 pm

Personally, I have tried the powdered egg whites and was forced to use meringue powder by a cheap employer way back when I was a pastry chef and it will never measure up to fresh egg whites. Not in taste or texture. If you are worried about uncooked eggs then make a Swiss or Italian meringue. My best buttercream icing uses an Italian meringue which is made by cooking a sugar syrup to soft ball stage then beating in a stream into whipped egg whites. The heat of the syrup cooks the eggs. Then beat in a ton of butter and whatever flavoring you want and you have an icing to die for. But not from uncooked eggs.

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Re: Meringue Powder/Powdered Egg Whites

Postby msnflyer » Wed Mar 14, 2012 6:20 pm

Saw it at Hy Vee in the baking aisle. Wilton brand, about $5
(can't remember if it was 4.99 or 5.99)


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