⭐ Easy Recipe
🥚 Deluxe Egg White Powder Recipe
Perfect Crisp Meringues
Cloud-like meringues with a crisp shell and marshmallow centre. The ultimate test of egg white powder — and it passes with flying colours.
90
Mins
|
24
Meringues
|
Easy
Difficulty
💡 Powder Tip: Rehydrate 12g powder + 90ml water, rest 10 mins, then whisk to stiff peaks with 150g caster sugar.
👨🍳 The Method
1
Rehydrate the Powder
Mix 12g egg white powder with 90ml water in a clean, dry bowl. Stir gently — it may clump at first, that's normal. Let it rest for 10 minutes so the powder fully hydrates.
2
Start Whisking
Add a pinch of cream of tartar if using. Begin whisking on low speed, then gradually increase to high. You're building the foam structure that will hold your sugar.
3
Add Sugar Gradually
Once soft peaks form, add caster sugar one tablespoon at a time while whisking continuously. Don't rush — slow sugar incorporation = glossy, stable meringue.
4
Test for Stiff Peaks
Whisk until stiff, glossy peaks hold their shape when you lift the whisk. The meringue should feel smooth between your fingers — no gritty sugar. This is your test passed with flying colours.
5
Pipe & Bake Low
Pipe or spoon onto a lined baking tray. Bake at 100°C / 210°F for 1.5–2 hours. Low and slow is the secret — you're drying them out, not cooking them fast.
6
Cool in the Oven
Turn off the oven and leave meringues inside to cool completely — 2+ hours, or overnight. This creates the signature crisp shell with a soft, marshmallow centre. Don't open the door early!
Ready to Make Better Bakes?
Every recipe on this page is designed for our Premium Egg White Powder. 1kg gives you ~250 egg whites with a 24+ month shelf life. No waste, no cracking, just perfect bakes.
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