Can Meringue Powder Be Used Instead of Egg Whites for Macarons?

Why do you ask? Meringue powder is primarily used as a RAW egg substitute to eliminate the risk of salmonella poisoning. But the egg whites in macarons get baked, effectively doing the same thing and making a meringue powder substitution not so necessary.

I suppose you could use the powder hydrated, or better yet, use pure powdered egg whites that have been hydrated. But I usually "age" the egg whites in macarons (allow them to dehydrate) so you'd have to do the same with ones reconstituted (hydrated) from meringue powder or powdered whites.

But, again, if you've got a macaron recipe that works with real egg whites, then I'm not sure what advantage the meringue powder substitution would have?

I was asking about the substitution because I sometimes get the in mood to make macarons but hadn't planned ahead and gotten my eggwhItes out. I love your macaron recipes. I have your books, Ultimate Cookies and Cookie Swap. Your tips are great!

Vel