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The 5 Best Substitutes for Meringue Powder

What is meringue powder? It’s a key ingredient in making meringues, of course.

This unassuming powder is made from sugar and egg whites, and it’s what gives meringues their characteristic light, airy texture.

But what if you don’t have any meringue powder on hand? Never fear – there are several substitutes that will work just as well.

In this article, we’ll take a look at five of the best substitutes for meringue powder.

What’s Meringue Powder?

Meringue powder is a staple in many kitchens, but what is it exactly? This powder is made from egg whites, sugar, and cornstarch, and it has a wide range of uses.

Meringue powder can be used to stiffen egg whites for meringue cookies or to add structure to cakes and other desserts.

It can also be used as a decoration by piping it into decorative shapes.

The powder has a long history.

Its origins can be traced back to the early 19th century when a French chef named Vincent La Chin created it as a way to stabilize the meringue.

Since then, meringue powder has become a kitchen staple in many parts of the world.

Meringue powder has a sweet taste and a fluffy texture.

When used in baking, it can give desserts a light and airy texture.

It is also relatively tasteless, so it does not often alter the taste of recipes.

The powder can be found in most supermarkets or online.

It is typically sold in small containers or packets.

When using meringue powder, it is important to follow the recipe closely.

Too much or too little meringue powder can change the texture and taste of the dish.

The 5 Best Substitutes for Meringue Powder

If you don’t have meringue powder on hand and need a substitution, there are a few options you can use.

Here are the five best substitutes for meringue powder:

1 – Egg Whites

Egg whites are a common ingredient in many recipes, from cakes and cookies to meringue and macaroni and cheese.

While they are often used for their binding properties, egg whites can also add structure and stability to a dish.

In addition, egg whites can be used as a substitute for meringue powder.

When beaten, egg whites form stiff peaks that hold their shape well.

This makes them ideal for use in meringue-based desserts like pies and pastries.

Egg whites also have a clean, neutral flavor that allows other ingredients to shine.

For this reason, they are often used as a base for sauces and soups.

When substituting egg whites for meringue powder, it is important to use twice as much egg white by weight.

This will ensure that your recipe has the same light, airy texture as it would if made with meringue powder.

2 – Egg White Powder

Egg white powder is a dried form of egg whites that have been pasteurized and spray-dried.

It is often used as an ingredient in foods or as a protein supplement.

The powder is usually milky white or off-white in color and has a slightly sweet taste.

Egg white powder is a versatile product that can be used in many different ways.

It can be reconstituted with water to make egg whites, or it can be used as an ingredient in baking recipes.

It can also be added to smoothies or shakes for an extra boost of protein.

Egg white powder is a convenient and easy way to add egg whites to your diet.

3 – Aquafaba

Aquafaba is a new vegan cooking ingredient that is taking the culinary world by storm.

This magic ingredient is the water that beans have been cooked in, and it can be used as a substitute for meringue powder.

Aquafaba has a light and airy texture that makes it perfect for creating light and fluffy meringues.

It also has a neutral taste, so it won’t alter the flavor of your recipe.

To substitute aquafaba for meringue powder, simply whisk it until stiff peaks form and then fold it into your recipe.

You’ll be amazed at how this simple ingredient can transform your baking.

4 – Gelatin

Gelatin is a protein derived from the collagen of animal skin and bones.

It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.

When gelatin is dissolved in hot water, it forms a gel that can be molded and cooled to form a variety of shapes.

It has a neutral taste and a firm, slippery texture.

Gelatin can be used as a substitute for meringue powder in many recipes.

To do so, simply add one teaspoon of gelatin for every two tablespoons of meringue powder called for in the recipe.

Gelatin is an incredibly versatile ingredient that can be used to create everything from delicious desserts to architectural sculptures.

So next time you’re in the kitchen, don’t be afraid to experiment with this unique ingredient.

5 – Yogurt or Buttermilk

Although yogurt and buttermilk may sound similar, they actually have quite different textures and tastes.

Yogurt is thick and creamy, while buttermilk is thin and slightly sour.

In terms of taste, yogurt is mildly tangy, while buttermilk has a pronounced tanginess that some people find off-putting.

However, both yogurts and buttermilks can be used in baking recipes as substitutes for meringue powder.

When substituting yogurt for meringue powder, it is important to use full-fat yogurt for the best results.

Buttermilk can be used as a direct substitute for meringue powder, although the final product will be slightly less fluffy.

Conclusion

In conclusion, meringue powder is a versatile ingredient that can be used in many different ways.

If you don’t have meringue powder on hand, there are several substitutes that can be used in its place.

Egg whites, egg white powder, aquafaba, gelatin, and yogurt or buttermilk are all good substitutes for meringue powder.

So next time you’re in the kitchen, don’t be afraid to experiment with these unique ingredients.

Yield: 1 Serving

The 5 Best Substitutes for Meringue Powder

The 5 Best Substitutes for Meringue Powder
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • Egg Whites
  • Egg White Powder
  • Aquafaba
  • Gelatin
  • Yogurt or Buttermilk

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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