New answers tagged meringue
Don't over whisk the egg whites.
I've used the wilton merengue powder in my icing for years. It doesn't alter the taste. Definitely great for making flowers and icing your cakes. It does dry and form a crust sealing in the moisture of your cake. Makes smoothing much easier. I also use the royal icing recipe with the merengue powder. Gets harder than a rock. The only thing I'm not sure of is ...
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