Alright, here’s the scoop. Imagine you’re all set to bake, apron on and recipe in hand, only to find you’re fresh out of meringue powder.
Talk about a baking buzzkill, right? Well, before you toss that apron aside and call it quits, we’ve got some magic tricks up our sleeves.
In the baking world, being a MacGyver can turn a panic moment into your finest hour. This guide is your secret weapon, showcasing 5 stellar substitutes for meringue powder that might lift your baking game to new heights.
Whether you’re whipping up royal icing, dreamy meringues, or any other treat that calls for this key ingredient, we’ve got your back with alternatives you likely have in your kitchen right this second. Ready to turn that baking frown upside down?
Let’s dive in!
5 Meringue Powder Substitutes in Baking Recipes
1 – Cream of Tartar
Ah, cream of tartar, a true hero in the kitchen when meringue powder is nowhere to be found. But what exactly is it?
Well, it’s a byproduct of wine production, believe it or not. Is it an official job? To stabilize egg whites and give them more volume.
Why’s that awesome for baking? Because it means your goodies will be light and fluffy, just like you want ’em. And how much do you swap in?
For every 1 teaspoon of meringue powder your recipe calls for, use 1.5 teaspoons of cream of tartar. Easy as pie, right?
Got only baking powder? No stress. Check out this cool list of the cream of tartar substitutes that might save your day.
Remember, every baker has those ‘oops’ moments, but with a little know-how, you can make your kitchen mishaps barely a blip on the radar.
2 – Egg Whites
Egg whites are your go-to when you’re out of meringue powder. Straight from the shell, they’re the real deal for creating meringue the old-fashioned way.
Why are they so perfect? Because they whip up into that glossy, stiff peak masterpiece, you’re aiming for in recipes.
The swap? Use two egg whites in place of every tablespoon of meringue powder. Just beat ’em until they’re foamy, keep going until they form peaks, and you’re golden.
Plus, they’re probably already in your fridge, making this switch a no-brainer.
3 – Aquafaba
Aquafaba is basically chickpea water. Yep, the liquid you usually pour down the drain when using canned chickpeas.
Why’s it great for baking? It whips up just like egg whites, making it perfect for meringues and icing. The switch is super simple: 3 tablespoons of aquafaba equals one tablespoon of meringue powder. It’s likely you’ve got some in your pantry right now.
Also, if you’re curious or run out of aquafaba, no problem! Here’s a handy dandy list of aquafaba substitutes you can check out. This swap is all about making the most of what you’ve got and still getting amazing results.
4 – Guar Gum
Guar gum is a thickener you’ve likely overlooked but it’s a game-changer for baking. It’s made from guar beans and works wonders in recipes that need that extra stickiness meringue powder usually provides.
Why’s it awesome? It keeps everything together without changing the flavor. You’ll need just half a teaspoon of guar gum for each tablespoon of meringue powder.
It’s easy to find in most grocery stores or online, making it a convenient pick for your baking experiments.
5 – Xanthan Gum
Xanthan gum is another awesome trick up your sleeve for baking without meringue powder. What is it? It’s a thickener that comes from fermenting sugar with a specific bacteria.
Cool, right? Here’s why it rocks for baking: it mimics the binding power of meringue powder. This means it can hold your recipes together, giving them the structure they need without the eggs.
Need to swap? Use a quarter teaspoon of xanthan gum for each tablespoon of meringue powder. It’s that simple.
Plus, xanthan gum is easy to find, whether you’re shopping online or hitting the local grocery store. And hey, if you’re looking to shake things up or xanthan gum isn’t your thing, no worries!
Here’s an easy-breezy list of xanthan gum substitutes you can peek at.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.