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Baking ingredients

Meringue Powder

The FunCakes meringue powder is suitable for making meringues, pavlova and American buttercream. The powder is ready to use, just add some water and possibly sugar.

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Meringue Powder

Free range egg white (dried), sugar, thickener: E466, acid: E330.

For allergens, see ingredients in bold.

May contain traces of: gluten, soy, milk, lupin.

Store in a cool, dry place.


Nutritional values per 100 g

Energy1580 kJ / 377 kcal
Fat0 g
of which saturated0 g
Carbohydrate45 g
of which sugar39,1 g
Protein45,3 g
Salt2,5 g
  • 150 g (F54405)
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Preparation of Meringue Powder


Preheat the oven to 120°C (100°C convection oven).


Make sure the bowl and whisk are completely greaseproof. Always use a clean spoon when adding the sugar.


Mix 14 g meringue powder with 125 ml water and 125 g fine granulated sugar.




Beat the mixture for 5 minutes on high speed till a white foam.


Add 250 g fine granulated sugar bit by bit.



Beat until you can pull peaks that don’t fall back.




Fill a decorating bag with the meringue foam and pipe the meringues on a with parchment paper covered baking plate.





Dry the meringues in the oven for approx. 90 minutes. Let them cool down in the oven.

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To make American Buttercream, mix 190 g Crisco with 7 teaspoons (35 g) water, add 450 g icing sugar and 15 g meringue powder and mix. Add 4 teaspoons (20 g) of water and mix well to a spreadable cream.

Because of its texture this product isn’t suitable for making royal icing.

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