What's Your Favorite Meringue Powder and Why?

I have only tried the Wilton and CK meringues...I actually prefer the Wilton over the CK for this ONE reason...I have had issues with the CK one taking 2xs longer to dry completely vs. the Wilton...I haven't experimented with adding more MP to the CK one ( would considering I have a whole case of it). I haven't had any complaints about the taste, maybe due to the fact the extracts alter the regular taste from Wilton a smidgen.

I have tried Wilton, CK, and Americolor.  I used the Wilton for a long time and thought it was fine until I tried CK - WOW what a difference in taste!  I always thought Wilton smelled awful in its raw form but since it tasted OK I never worried about it.  CK and Americolor both smell good in powder form and both taste way better.  I have only used Americolor in one batch so far but I was impressed with the results.

I haven't had trouble with grittiness due to meringue powder but have experienced differences in the texture due to powdered sugar brand. 

Note - I follow SugarBelle's advice and use a LOT of flavoring in my RI.  Like 2 tbs - makes a world of difference 

The Tailored Cookie, I am going to post your question about meringue powder ratios in a NEW forum topic, since it's a completely different question. I'll post the link here once that topic is set up.

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....

Let's answer the meringue powder ratio question here under this new topic: http://cookieconnection.juliau...owder-in-royal-icing

And let's continue to answer the question about favorite meringue powder in this forum. Thanks!

I have used Wilton, CK and I also use a powder I buy at my favorite Bake store. I prefer the latter 2 to Wilton, but Wilton will work in a pinch. Also like Kelly, I have used SugarDeaux's recipe. The corn syrup gives the dried icing a slight sheen and doesn't seem as crunchy as regular icing. I am not sure if the corn syrup helps with that or not but I like this recipe.

Although I started with Wilton, I've since switched to CK and love it! No grit to speak of!

I used Wilton first, then CK for a while, because I preferred the taste. Someone fairly recently recommended Americolor MP, saying it reduces bubbles (the bane of my existence). I have been trying it, and I do like the results. I'm not entirely sure I'm a convert yet, but I'm sticking with it for awhile,

Is there a difference between white egg powder and meringuepowder? Can someone explain that to me because i only worked with white egg powder.

Dehydrated egg whites are just egg whites that are dried out. Meringue powder also contains sugar and various stabilizing gums, so it's sweeter and perhaps somewhat more stable when mixed into icing form. But for all intents and purposes with cookie decorating, they respond pretty similarly however. It's the albumen (protein) in the dehydrated egg whites which causes royal icing to set as fast as it does (compared to glaze or confectioners' icing).

thank you, i will search for merinque powder to give it a try and see the difference 

I love CK & Americolor. But a few months ago I purchased Brill Meringue powder from a food distributor. The price was great. But I have a difficult time getting my royal icing to a stiffer consistency. I usually use Sugardeaux's royal, but I have tried many others too. I am wondering if the meringue powder is the problem. 

I started with egg whites, then switched to dehydrated egg whites, then to Wilton, then to CK, and I just finished my first batch with Americolor.  I live in Washington, DC and have had a lot of issues with bleeding when it is humid.  Americolor is by far the best for preventing bleeding.  Americolor seems to invite more air bubbles than CK, but I am getting rave reviews on the taste of Americolor (I'm a vegan, so I have never tasted any of them!)

Milicia,

did in you try using Brill Meringue again? I just purchased some as CK prices wnet up by $5 in our area. After reading multiple reviews I am very concerned about my purchase.

regards.

heena

Has anyone tried Brill Meringue powder recently? Would love to hear about your experience with this brand.

Hi Heena,

I am still using the Brill because I purchased such a large quantity of it. I think the consistency is not the same as when I use CK or Americolor. I am going to buy a small container of the CK Meringue powder and try my recipe again. I find that my royal icing comes out thinner when I use the Brill.

Hi Heena and Donna,

Was wondering how much of the brill you add per 2 lb sugar? thanks