Meringue from Powdered Egg White
Whip up light, airy perfection with this easy-to-follow recipe for Meringue from Powdered Egg Whites! Featuring powdered egg whites as a convenient alternative to fresh eggs, this recipe creates glossy, cloud-like meringue with just a few pantry staples like granulated sugar, cream of tartar, and vanilla extract. Whether you’re crafting crisp meringue cookies or a pillowy pie topping, the step-by-step technique ensures flawless results every time. The powdered egg whites make this recipe ideal for long-term storage or when fresh eggs aren’t on hand, and the creamy peaks it forms are sure to impress. With just 15 minutes of prep and versatile serving options, this recipe is perfect for all your baking adventures.
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Recipe Information
Ingredients
- 2 tablespoons Powdered egg whites
- 6 tablespoons Water
- 0.5 cup Granulated sugar
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper if you’re making meringue cookies.
In a clean, grease-free mixing bowl, combine the powdered egg whites and water. Whisk until the powder is fully dissolved and the mixture is slightly frothy.
Add the cream of tartar and salt to the bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium speed until soft peaks form.
Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the mixture. Increase the mixer speed to high and beat until stiff, shiny peaks form. This process may take 5–7 minutes.
Gently fold in the vanilla extract to incorporate it evenly.
For meringue cookies: use a spoon or piping bag to portion the meringue onto the prepared baking sheet into small dollops or desired shapes. Bake for 90 minutes, then turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.
For pie topping: spread the stiff meringue mixture over your pre-baked pie, ensuring it touches the crust edges to seal. Use the back of a spoon to create decorative peaks or swirls. Bake at 350°F (175°C) for 10–12 minutes, or until the peaks are gently browned.
Serve the meringue as desired. Store cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
77 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
