This dried powder product is excellent to use if you find yourself weary about consuming raw egg whites in some baked treats. Use for perfect meringues and specialty icings – just add sugar and water!

Powdered meringue and can also be used to make meringue cookies, shells and other desserts.

When a recipe calls for fresh egg whites with stiff peaks, this powder can replace raw egg whites. While it is true that raw egg whites are the “gold standard” for meringue, many people don’t like using raw eggs OR just want something easier. This is that “let’s do this easier” product.

As mentioned, meringue powder is very useful for royal icing, piped meringue cookies, the perfect topping for lemon meringue pie, but also interesting is that using just a small amount of meringue powder will also stabilize your regular frostings/icings so they hold their piped designs without bleeding. The color of meringue powder and it’s frostings/icings will be naturally white, but of course, you can add food coloring to match the icing to the color of your occasion.


[4 oz size is Lorann Brand and Lorann packaging]



Kosher certified

How to use it

  • To substitute one egg white: Combine 2 tablespoons of meringue powder with 2 tablespoons of water.
  • For royal icing: Combine 4 cups powdered sugar, 3 tablespoons meringue powder, and 9 tablespoons warm water. Whip using the whisk attachment on medium-low speed until a glue-like consistency form. Whip on medium-high speed for an additional 1 to 2 minutes to make stiff peaks for a thicker icing to construct a gingerbread house.
  • For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam.
  • Decorating: Use food coloring or colored gels when making meringue-based icing or frostings. Use piping bags, tips, or squeeze bottles for creating intricate designs.
  • For Buttercream Frosting: Dissolve ¾ cup sugar in ½ cup boiling water. Cool. Add ¼ cup meringue powder and beat until peaks form. Mix in 4 cups sifted powdered sugar and beat until well mixed. Beat in 2 to 2½ cups butter or vegetable shortening or a combination of both. Flavor to taste.
  • MORE INFORMATION: 1 Tablespoon Meringue Powder + 5 teaspoons water = 1 egg white.
Reviews for the product:
The Dotted Cookie, From United States
Love it!
March 30, 2019
I’ve tried many a different brand of Meringue Powder for my Royal Icing and was stuck on one brand for a couple of years. While ordering flavor, I noticed Lorann’s MP was less expensive. Tried it, loved it, ordered more of it!
Eliza, From Dublin, Ohio
Meringue Powder For Icings
June 17, 2017
I have used this many times for icings for special Christmas cookies. I put a little almond extract in the mix and a little red food coloring gel to make icing for one of my (secret) specialty cookies. Icing has a nice texture. Have not yet tried it for cake string designs but am going to soon.