Reply to "What's Your Favorite Meringue Powder and Why?"

I am using the same ratio of 3 Tbsp. to 1 pound.  I have recently begun using SugarDeaux's RI recipe which calls for 6 Tbsp. to 2 pounds powdered sugar and have found it to be very fast drying with both the CK and Americolor meringue powder.  I haven't used it with Wilton since I stopped using that brand months ago.  I live in the desert (NM) and we generally have around well under 20% humidity so RI dries FAST!  That being said I never noticed a difference in anything other than taste when I switched brands of meringue powder.   I hope that is clear....

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