DELUXE MERINGUE POWDER INSTRUCTIONS
ROYAL ICING (A hard drying icing): Mix 1/4 cup meringue powder with 1/2 cup cold water, beat until peaks form. Add 4 cups sifted powdered sugar (4-1/2 cups if firmer finished icing desired), beat to desired consistency. To keep icing soft add 3 oz. glycerine.
BUTTERCREAM ICING ( A soft, creamy icing): Dissolve 3/4 cup of granulated sugar in 1/2 cup boiling water. Coat and add 1/4 cup meringue powder, beat to peak. Stir in 1 pound of sifted powdered sugar and beat until well mixed. Mix in 2-2-1/2 cups white vegetable shortening. Flavor to taste.
BOILING ICING: Dissolve and boil at high heat (240F) 2 cups granulated sugar in 3/4 cup water,1/4 cup corn syrup and a small pinch of salt. Separately dissolve and whip 3/8 cup (6 tablespoons) meringue powder in 1 cup cold water;add 1 cup granulated sugar while beating meringue mix; slowly add boiled sugar mix. Whip at high speed until cool.
MERINGUE TOPPING (for meringue shells, pie toppings): Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat to high peak.
HINTS: Keep untensils grease free, Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks,desserts and other recipes where light and frothy consistency is desired. Color to suit with CHEFTMASTER color.
INGREDIENTS: Powdered Sugar, sugar, egg whites, arabic gum, ammonium aluminium sulfate (flavor enhancer), tragancanth gum, salt, artificial flavor, calcium lactate (preservative).
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