Meringue powder and egg white powder are two common ingredients used in baking for adding lift, structure, and stability to things like royal icing, mousses, and meringues.
But what exactly is the difference between the two? Should you use one versus the other for your recipes?
What is Meringue Powder?
Meringue powder is a shelf-stable powdered ingredient used in baking and dessert making. It typically contains:
- Dried egg whites - provides protein for structure
- Sugar - sweetens and helps stabilize
- Cornstarch - absorbs moisture and prevents clumping
- Stabilizers like cream of tartar or citric acid
- Dried gum - helps bind ingredients
- Flavorings - impart flavor
The main benefit of meringue powder is that it has already been dried and stabilized, allowing you to quickly whip it into a fluffy foam without having to separate eggs or whip fresh egg whites. This makes it convenient and easy to use in things like royal icing, mousses, and dessert toppings where you want stable structure and a glossy sheen.
The egg whites provide the protein structure, while the sugar and acid act as stabilizers to help maintain that structure over time. The cornstarch absorbs excess moisture to prevent weeping or collapse.
Overall, meringue powder gives you many of the benefits of fresh whipped egg whites in terms of lightness, lift, and stability - but in dried, shelf-stable form. Major brands include Wilton, Bakels, and LorAnn.
Key Takeaway: Meringue powder is a dried mixture containing sugar, cornstarch, and dried egg whites that is used to add stability, structure, and lift to recipes without having to whip fresh egg whites.
What is Egg White Powder?
Egg white powder, sometimes labeled dried egg whites, is simply egg whites that have been pasteurized and dehydrated into a fine, dry powder. It typically contains no other added ingredients besides the egg whites themselves.
To make egg white powder, fresh eggs are first separated to isolate the whites. The whites are then pasteurized for safety and dehydrated slowly at low temperatures to retain protein structure. This removes almost all moisture, allowing the egg whites to be powdered.
Egg white powder can be reconstituted by mixing it with water according to package directions. Once rehydrated, it can be used similarly to fresh liquid egg whites in recipes.
The main advantages of using egg white powder are:
- Convenience - no separating eggs needed
- Safety - pasteurized to remove salmonella risk
- Versatility - can replace fresh whites in most recipes
- Storage - lasts 12-18 months when properly stored
Major brands of egg white powder include Bob's Red Mill, Hoosier Hill Farm, and Anthony's.
Key Takeaway: Egg white powder, also called dried egg whites, is a powder made from pure pasteurized dried egg whites that can be reconstituted and used similarly to fresh egg whites.
Main Uses and Applications
Meringue Powder Uses
Meringue powder is used primarily in:
- Royal icing - helps provide glossy sheen and stability
- Mousses - lightens texture and helps mousse hold shape
- Meringues - can be used to replace whipping egg whites
- Whipped toppings - whips up light and fluffy
- Dessert fillings and frostings - adds body and structure
Its ability to quickly whip to soft, glossy peaks makes it ideal for icings, frostings, dessert fillings and any application where you want lightness and stability. The added sugar also brings sweetness.
Egg White Powder Uses
Egg white powder can be used:
- In place of fresh egg whites in recipes
- To make royal icing and meringue
- In mousses, soufflés, and desserts needing lift
- As an egg white substitute for people with allergies
- For gluten-free baking to replace whole eggs
- As a protein supplement added to smoothies or shakes
Once rehydrated, egg white powder brings the same foaming and gelling abilities of fresh egg whites to recipes without having to separate whole eggs. It works anywhere fresh whites are called for.
Substituting Meringue Powder for Egg White Powder
You can substitute meringue powder for egg white powder in recipes, but keep a few things in mind:
- Meringue powder contains added sugar, so reduce other sugars in the recipe
- It may also include cornstarch and gums for stability
- The protein content is lower compared to 100% egg whites
- Adjust moisture - meringue powder requires less liquid
For every 1 tablespoon of egg white powder, use about 2 teaspoons of meringue powder. You may need to tweak amounts based on the recipe.
Substituting Egg White Powder for Meringue Powder
Replacing meringue powder with egg white powder is also possible:
- Reconstitute the powder first with water as directed on the package
- Use more egg white powder than meringue powder - upwards of 50% more
- Add cream of tartar or lemon juice for stabilization
- Egg whites don't contain added sugars, so you may need to increase sweetener
- Expect slightly less stability over time
In general, for every 2 teaspoons of meringue powder, use 1 tablespoon of reconstituted egg white powder. Adjust as needed.
Pros and Cons of Each
| Meringue Powder | Egg White Powder |
|---|---|
| - Shelf-stable, convenient | - 100% pure egg whites, no additives |
| - Quickly whips to soft peaks | - Can be reconstituted to use like fresh whites |
| - Provides stability and structure over time | - Works as egg white substitute for allergies or diets |
| - Includes sugar and stabilizers | - Requires refrigerated storage once reconstituted |
| - Lower protein content than egg whites | - Shorter shelf life than powder (5-7 days once reconstituted) |
| - May affect flavor profile depending on brand | - Slightly less stable structure than meringue powder |
| - Added gums and cornstarch may alter texture | - Need to reconstitute and whip whites |
How Properties and Performance Differ in Recipes
Meringue powder tends to be more forgiving and foolproof to use in recipes thanks to its built-in stabilizers and dried structure. However, it can sometimes contribute off-flavors or texture changes depending on brand and application.
Egg white powder provides pure egg white flavor and foaming action, but tends to be a little less stable in recipes over time. Reconstituted egg whites may also weep liquid more easily if not properly whipped. However, their neutral flavor makes them ideal for recipes where you don't want additives.
In applications like:
- Royal icing - meringue powder often preferred for stability and sheen
- Meringues - egg white powder provides more rise, lighter texture
- Mousses - both work well, egg whites may require more technique
So consider the desired results, convenience, and stability needs when deciding which to use. Test different brands as the ingredients can impact performance.
Key Differences Summary
| Metric | Meringue Powder | Egg White Powder |
|---|---|---|
| Ingredients | Egg whites, sugar, cornstarch, gums | 100% egg whites |
| Shelf life | 1-2 years | 1 year |
| Convenience | Just mix with liquid | Reconstitute first |
| Stability | Very stable | Moderate stability |
| Texture | Can be dense | Light and airy |
| Flavor | May have off-notes | Neutral egg flavor |
| Protein content | Lower | Higher |
| Required technique | Minimum | More technique needed |
FAQs
What are some common brands of meringue powder?
Some popular brands include Wilton, LorAnn, Bakels, and CK Products. Wilton is one of the most widely available options.
What is the best way to store reconstituted egg whites?
Reconstituted egg whites will only keep for 5-7 days. Store them in an airtight container in the refrigerator. Make sure they are covered by liquid to prevent drying out.
What happens if you use too much meringue powder in a recipe?
Using too much meringue powder can lead to icings, frostings or foams that are too stiff or dense. It may also contribute off-flavors. You can try adding more liquid to thin out the mixture.
Is it possible to make homemade meringue powder?
Yes, you can make DIY meringue powder by whisking egg whites with sugar and cream of tartar, then dehydrating the mixture in an oven or food dehydrator. However, this homemade version won't keep as long as commercial powder.
Should you use a copper, glass or stainless steel bowl when whipping egg whites?
Copper bowls help stabilize whipped egg whites, while glass or stainless steel work fine as long as they are grease-free. Avoid plastic bowls which can hold oils.
Conclusion
Meringue powder and egg white powder both provide airy lift and light foaming action in recipes like royal icings and mousses. Meringue powder offers convenience and built-in stabilization from added ingredients. Egg white powder provides pure, neutral-flavored egg whites that can be reconstituted to use much like fresh egg whites.
Consider the advantages and disadvantages of each when deciding which to use. Meringue powder works well when ease of use and stability are priorities. Egg white powder shines when you want just the egg white foaming power without added flavors or textures.