Ateco meringue powder shortage?

Does anyone know why it has become so difficult to find Ateco meringue powder? I purchased some on Amazon a month or so ago and now there is only one supplier (which is from Japan; I thought that was kind of odd). Every other supplier out there is "out of stock". I am worried that Ateco is going to stop producing it. Does anyone know what is going on? Thanks!

Susan

Original Post

I caught this conversation on Amazon (link below) a little while ago. Apparently AmeriColor was experiencing a shortage of one of the ingredients in theirs; perhaps Ateco is experiencing the same thing?? I have no idea if the AmeriColor info is correct; just hearsay. Have you tried contacting Ateco directly, or a smaller supplier that supplies their product, to ask? I'd love to know the details myself, just out of curiosity.

 

http://www.amazon.com/anyone-s...&asin=B000KEWQDU

I might just have to contact one of the suppliers I found that used to carry it to find out what is going on. Meanwhile, I might just have to switch to another brand. I read your post on the different meringue powders (which was very helpful, by the way) and have my preferences. I just hate to have to switch brands when I love Ateco! Thanks, Julia!

Originally Posted by Sweet whimsy:

I might just have to contact one of the suppliers I found that used to carry it to find out what is going on. Meanwhile, I might just have to switch to another brand. I read your post on the different meringue powders (which was very helpful, by the way) and have my preferences. I just hate to have to switch brands when I love Ateco! Thanks, Julia!

Please post back here with what you find out. Super interesting to me to understand how things work! I think others would be interested too!

One of the reasons I use Ateco is because it does not contain cream of tartar. I know some like it because it supposedly helps with stability but because of the pH of cream of tartar, it changes the color of some all-natural colorings e.g. TruColor. I don't always use all-natural colorings but it would nice to have that option whenever I need it.

Originally Posted by Sweet whimsy:

One of the reasons I use Ateco is because it does not contain cream of tartar. I know some like it because it supposedly helps with stability but because of the pH of cream of tartar, it changes the color of some all-natural colorings e.g. TruColor. I don't always use all-natural colorings but it would nice to have that option whenever I need it.

I might order several items from Amazon.  I wish I could find things in my area.  I hate waiting (I want it now attitude - lol) and paying shipping costs.  I also worry about someone being able to get my information and creating a nightmare.  Soon, I'll have to toss those fears aside and bite the bullet though.

I agree with the "I want it now!" attitude. I have become addicted to Amazon Prime and can't stand the thought of having to wait a whole 3-7 days (or even longer!) for something. Getting back to the Ateco meringue powder dilemma, I just got an email from the only supplier of the product on Amazon, stating that their system was not updated when I ordered it and that they are indeed out of stock. I have emailed them (along with a couple of other (non-Amazon) suppliers upon the advice of Julia) to ask them what the problem might be and none have gotten back to me yet. I guess I will have to switch to CK (I have already ordered it on Amazon Prime, of course!) and will only use what is left of my Ateco for times when I need to use the all-natural colorings. The other option is to use my dried egg whites and make my own meringue powder, making sure I don't add cream of tartar.

Sur la Table carries it--I think it's $12.95 for 5 oz.  I LOVED Americolor's meringue powder--it's main ingredient was sugar, not corn starch, and it didn't separate. I've sadly defaulted to CK after trying Lorann's (smells like corn) and revisiting Wilton (smells bad after two days).  I'm still not impressed with the taste or the performance of CK, but it's the best I've found of what I've tried so far.  I've found it works best if I whip it into a soft meringue before adding the sugar.  Since I sell, I'm not willing to default to egg whites, but I'm sure that would taste the best.  I just received a bag of Wincrest brand, which I found on Amazon and which lists sugar as the main ingredient. I'm planning on trying that today. I also came across Vanilla Food Company's powder, but they were out of stock last time I looked.  I think Sur la Table gives free shipping if you order about $60 worth of stuff.  I haven't noticed any free new year's shipping offers today. 

Originally Posted by The Cookie Monger:

Sur la Table carries it--I think it's $12.95 for 5 oz.  I LOVED Americolor's meringue powder--it's main ingredient was sugar, not corn starch, and it didn't separate. I've sadly defaulted to CK after trying Lorann's (smells like corn) and revisiting Wilton (smells bad after two days).  I'm still not impressed with the taste or the performance of CK, but it's the best I've found of what I've tried so far.  I've found it works best if I whip it into a soft meringue before adding the sugar.  Since I sell, I'm not willing to default to egg whites, but I'm sure that would taste the best.  I just received a bag of Wincrest brand, which I found on Amazon and which lists sugar as the main ingredient. I'm planning on trying that today. I also came across Vanilla Food Company's powder, but they were out of stock last time I looked.  I think Sur la Table gives free shipping if you order about $60 worth of stuff.  I haven't noticed any free new year's shipping offers today. 

You can always use pasteurized whites.

It all has to do with powdered egg whites, though I don't understand why they have disappeared.  I used to buy 10# buckets of Ateco MP through The Ultimate Baker for $85.00.  It made perfect RI for me that was smooth with an opaque matte finish.  They have since taken them out of their catalog but can still order them directly for $240.00 each.  I tried Brill MP which I found from Sweet Wise.  25# for $32.00.  It does the job but the consistency is gummy and looks translucent even when dry.  I have since tried to buy just powdered egg whites in the grocery store and found that they have vanished from the shelves.  I'm about a breath away from buying a food dehydrator and making my own custom blend.

I had the same problem with Wilton's meringue powder.  Michael's and JoAnn's have been out of the large size container for months.  I know Wilton's isn't everyone's favorite but it is less expensive because I always use my 40% off coupon.  I finally broke down and too Sugar Belle's suggestion and bought 15 pounds of meringue powder online! 

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