Meri-White is a powdered egg substitute which is used in the preparation of royal icing, meringues and confectionary. Made with dried albumen it created a bright white result which is what you want for your meringues!
For use in royal icing dissolve 15g of the Meri-White into 75ml of water - gradually add 500g of icing sugar and beat on a low speed for 15 minutes until the icing forms soft peaks.
To make meringues dissolve 20g of Meri-White in 150g of water and whisk on full speed for approximately 2 minuts until stiff. Add 300g of caster sugar gradually and whisk again until stiff.
Meringues: Dissolve 75 g (3 oz) Meri-White into 500ml (1 pint) cold water. Place into a grease-free bowl fitted with a whisk. Whisk on top speed, gradually adding 1 kg (2 lb 8 oz) granulated sugar. Continue to whisk until full peak is obtained.
Suitable for: Vegetarians