Wilton Meringue Powder - Recipe and Ratio Don't Match

Hi, mintwonderland, Congrats on making your first post. I look forward to many more to come!

HI, I'm not sure I'm understanding your question. Meringue powder has other stuff besides egg white powder in it, so it's not surprising to me that more of it (by volume, vs. egg white powder) is required to equate to one egg white. But I'm not sure why their recipe would require an even higher ratio. Typically for 500g of sugar I would add about 2 1/2 whites, so if they called for 3 whites (or 6 tsp powder to 6 tbsp water per the first formula), that would make some sense to me. But they are calling for 9 tsp powder to 6 Tbsp water - I can't explain why the ratio would be different in the recipe . . .

I'd write to Wilton and ask them to explain why they have a different ratio in the recipe than in the basic egg white formulation. I agree, it's confusing.

Hi Julia,

I didn't think of writing to Wilton . Thanks for that. i had attached some pic

All I can surmise is that the royal icing won't set if you use the lower ratio they say works for "baking", because they are calling for a much higher concentration of meringue powder (and therefore egg white powder) in the royal icing recipe. Since the meringue powder has other stuff in it, in unknown quantities, it's not as easy to translate to egg white equivalents as is pure albumen. I'd either call them for more info, or use the recipe for royal icing as they wrote it, and then at the lower concentration, and see how the results differ in practice.