Meringue Powder Glaze Food

BASIC MERINGUE RECIPE

Steps:

• In a large bowl, combine meringue powder, water, vanilla and 3 tablespoons plus 1 teaspoon of the sugar.
• Whip at high speed for 5 minutes.
• Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
• Bake and use according to your recipe.

MERINGUE POWDER GLAZE

Steps:

• With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
• Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
• Divide into separate bowls if desired before tinting with paste food coloring.
• Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).

BASIC GLAZE ICING

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

ROYAL ICING WITH MERINGUE POWDER

Steps:

• Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.
• Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.

MERINGUE POWDER BUTTERCREAM COOKIE FROSTING/GLAZE RECIPE - (4.2/5)

Steps:

• *FROSTING:* Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more. Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later. *GLAZE:* Frosting Prep: Making Glaze Glazing is a technique that creates that super-smooth look you see on fancy cookies. Basically, "glaze" is just watered down frosting. Here is a basic how-to for making the glaze. 1. After you have colored all of your frosting, get a small container for each glaze color you will need (clean butter tubs and yogurt containers work great for this and you can throw them away when you are done!). 2. Put the desired colors of frosting in the containers by either mixing the color right in the container or squeezing it from a decorating bag. 3. Add water to the container(s) a few drops at a time, stirring after each addition. A basic rule of thumb for a good consistency is that a drop of the icing should disappear into the mass on the count of 6 or 7. It will be similar in consistency to Elmer's glue: fairly runny, but not so thin that it's hard to control. 4. Keep glaze colors covered while not in use. If your containers do not have lids, I recommend covering them with saran wrap and then a damp towel. 5. The glaze will separate as it sits, so you will need to stir the glaze well before and during use