Cold Meringue

  • 3 T. Meringue Powder
  • 3/4 c. cold water
  • 1/2 c. + 2 Tbsp. Granulated Sugar (addition 1)
  • 1/2 c. + 2 Tbsp. Granulated Sugar (addition 2)

Place meringue powder, water, and addition 1 of sugar into a large mixing bowl. Whip at high speed for five minutes. Gradually add addition 2 of sugar while continuing to whip. Whip at high speed for five minutes until meringue is stiff and dry. Note: 1/8 tsp. of flavor may be added per 2 cups of meringue. Uses: Meringue shells, bake at 225°F; meringue cookies, bake at 300°F for 30 minutes on greased & floured cookie sheets.

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