Meringue Powder
Meringue powder is a dehydrated, pasteurized blend of dried egg whites, sugar, cornstarch, and a stabilizer like gum arabic or cream of tartar. It was developed as a shelf-stable, food-safe substitute for raw egg whites in royal icing and meringue-based desserts, letting bakers whip stiff peaks or pipe hardening icing without cracking an actual egg.
Varieties
Meringue powder is not the same product as plain dried egg white powder. Meringue powder already includes sugar and a stabilizer, formulated specifically for royal icing and meringues, while plain egg white powder is just dehydrated albumen with nothing added, more common in baking mixes and protein products.
Buying tips
Check the ingredient list; a genuine meringue powder blend lists dried egg whites, sugar, cornstarch, and gum arabic or cream of tartar, not just plain egg white. Buy small canisters for occasional cookie decorating and larger bulk bags if decorating regularly, and avoid any powder that looks clumped or yellowed through the packaging.
Substitutes
Fresh raw egg white — 1 egg white replaces 1 tablespoon meringue powder
Traditional royal icing method, but the icing stays softer and won't harden as glossy or as hard as icing made with meringue powder; also carries raw egg risk.
Pasteurized liquid egg whites (carton) — 2 tablespoons pasteurized egg white per 1 tablespoon meringue powder
Food-safe like meringue powder and widely available in cartons; whip a little longer to reach the same stiffness since there's no added stabilizer.
Plain dried egg white powder (no sugar or gum added) — 1 tablespoon powder plus 2 tablespoons water per 1 tablespoon meringue powder
Add a pinch (about 1/8 teaspoon) of cream of tartar to mimic the stabilizer meringue powder already contains, or the icing will be looser.
Aquafaba (canned chickpea liquid) — 3 tablespoons aquafaba per 1 tablespoon meringue powder
Egg-free option that works for whipped meringue toppings and cookies, but produces a softer, less durable icing than meringue powder, so it's not ideal for stacked or shipped decorated cookies.
Storage
Keep the container tightly sealed in a cool, dry pantry away from humidity, which causes clumping. Unopened, it typically stays usable for 1 to 2 years past the pack date; once opened, use within about a year and reseal the lid firmly after each use.
How to use
Whisked with powdered sugar and water to make royal icing for outlining, flooding, and piping decorations on sugar cookies and gingerbread. Also whipped with sugar to make egg-safe meringue cookies, pavlova shells, and pie toppings, and used in small amounts to stabilize whipped cream or buttercream so it holds its shape longer.
What it pairs with
Pairs with powdered sugar and a small amount of water or lemon juice for royal icing, and with granulated sugar for whipped meringue toppings. Also useful stirred into whipped cream destined for piped borders, since it helps the cream hold peaks at room temperature longer.
Nutrition
Used in small spoonfuls per batch, so it contributes negligible calories or fat to a finished recipe. It's cholesterol-free (unlike whole eggs) and provides a small amount of protein from the dried egg albumen, along with some added sugar and sodium from the stabilizing ingredients.
FAQ
Is meringue powder the same as powdered egg whites?
No. Plain powdered egg whites contain only dried albumen, while meringue powder is a blended mix that also includes sugar, cornstarch, and a stabilizer like gum arabic or cream of tartar, made specifically for whipping and icing.
Can meringue powder be used to make actual meringue cookies, not just royal icing?
Yes. It whips into stiff peaks much like egg whites and produces meringue cookies and pavlova shells that are less prone to weeping or collapsing since the added stabilizers help them hold their structure.
Does meringue powder need to be refrigerated?
No. Because it's dehydrated and pasteurized, it's shelf-stable at room temperature in a sealed container, unlike fresh or carton egg whites, which must stay refrigerated.
How long does royal icing made with meringue powder take to dry hard?
Thin flooded icing usually feels dry to the touch within 1 to 2 hours but needs 6 to 8 hours, or overnight, to fully harden enough to stack or package the cookies.
Have meringue powder on hand? Find recipes with our Recipe Generator →