Genie’s Dream Meringue Powder has revolutionized my baking routine. Its smooth, premium texture and easy-to-use formula have made it my go-to for making icing that not only looks stunning but also tastes amazing.
Table of Contents
How to make Genie’s Dream Meringue Powder
Genie’s Dream Meringue Powder is a premium, shelf-stable baking ingredient made from high-quality components such as dried egg whites, sugar, modified food starch, gum arabic, and natural flavorings like vanillin. It serves as a convenient alternative to fresh egg whites, particularly in recipes requiring stable, glossy finishes like royal icing and meringues.
Ingredients
- Powdered Egg Whites – 1 cup
- Cornstarch – 1/3 cup
- Cream of Tartar – 2 teaspoons
- Confectioners’ Sugar – 1/2 cup (optional)
- Vanilla or Almond Powder (Flavor Enhancer) – 1 teaspoon
- Gum Arabic or Xanthan Gum (Optional) – 1 teaspoon
- Food-Grade Anti-Caking Agent (Optional) – 1/2 teaspoon
Instructions
- Gather Your Equipment: You’ll need a food processor or blender, a mixing bowl, an airtight storage container, and a fine-mesh sieve or sifter.
- Blend the Base Ingredients: In your food processor, combine the powdered egg whites and confectioners’ sugar. Pulse until fully incorporated and smooth.
- Add Stabilizers and Additional Ingredients: Add the cornstarch, cream of tartar, gum arabic (or xanthan gum), and the vanilla powder (or almond powder). Blend for several minutes to ensure everything is fully combined and distributed evenly.
- Sift the Powder: Pour the mixture through a fine-mesh sieve or sifter into a large bowl. This step removes any lumps and makes the powder lighter and more refined.
- Store Properly: Transfer the meringue powder to an airtight container. Store in a cool, dry place away from direct sunlight or moisture.
Tips for Success
- Use High-Quality Ingredients: The quality of your powdered egg whites will significantly impact the performance of your homemade meringue powder. Look for premium options meant for professional baking.
- Adjust Sweetness to Taste: While commercial varieties often contain sweeteners, homemade meringue powder allows you the flexibility to adjust sweetness according to your needs.
- Fine-Tune Flavoring: Experiment with other flavoring powders (like lemon or chocolate) to customize the taste profile of your meringue powder.
- Test It Before Use: Once your powder is ready, test it by whipping it with water and sugar to see how it performs. It should create stiff and glossy peaks, similar to commercial meringue powder.
- Additives for Longevity: If you live in a humid climate, adding an anti-caking agent, such as silica gel packets (food-safe), can extend the shelf life and prevent clumping.
- Label and Date: Always label your container with the name and preparation date. When stored properly, homemade powder typically has a shelf life of 6–12 months.
- Substitutions for Cream of Tartar: If you don’t have cream of tartar, you can use a small amount of lemon juice or white vinegar as an alternative stabilizer when making your meringues later.
Ingredients Substitutes
If you’re looking for ingredient substitutes to produce a meringue powder similar in quality to Genie’s Dream Meringue Powder, you’ll need to work with functional ingredients that both stabilize and enhance your recipe.
1. Egg White Powder Substitute
Primary Role: Egg white powder is the core component of meringue powder. When whipped, it provides the protein that gives Genie’s Dream Meringue Powder its structure.
Substitutes:
- Aquafaba Powder: Made from dehydrated chickpea or other legume water, aquafaba powder is a vegan alternative to egg whites. It serves as a binding/stabilizing agent and whips up similarly to egg whites. Use in a 1:1 ratio to replace egg white powder.
Note: Aquafaba powder generally performs best in vegan recipes.
- Soy Protein Isolate: A high-protein powder that can mimic the binding and stabilizing properties of egg whites. Replace egg white powder with soy protein isolate at a 1:0.8 ratio. However, soy protein lacks the natural sweetness of egg whites and may require flavor compensation.
- Egg Albumen (Dried): Another direct substitute for powdered egg whites, egg albumen is specifically the protein component of eggs and can deliver similar results.
2. Cream of Tartar Substitute
Primary Role: Cream of tartar is an acidic compound that stabilizes whipped egg whites, allowing for stronger, long-lasting peaks.
Substitutes:
- Lemon Juice: Use 1 teaspoon of lemon juice for every 1/2 teaspoon of cream of tartar. Lemon juice is acidic and can stabilize meringues similarly, though it adds slight citrus notes to the flavor.
- White Vinegar: Add 1 teaspoon of white vinegar for every 1/2 teaspoon of cream of tartar. Like lemon juice, it provides an acidic environment for protein stabilization.
- Citric Acid Powder: A powdered form of acid, the citric acid works well in recipes where a tangy flavour is not an issue. It can replace cream of tartar on a 1:1 basis.
3. Cornstarch Substitute
Primary Role: Cornstarch prevents the meringue powder mixture from clumping. It can also add a body to the mixture.
Substitutes:
- Arrowroot Powder: This gluten-free thickener can replace cornstarch in a 1:1 ratio. It is an excellent alternative for those who avoid corn-based products.
- Tapioca Starch: Another gluten-free option, tapioca starch has similar anti-caking and thickening properties as cornstarch. Use in a 1:1 ratio.
- Potato Starch: Suitable for maintaining dryness in the mix and preventing clumping. However, this starch can be heavier, so it should replace cornstarch in a slightly reduced amount (3/4 the amount of cornstarch).
4. Confectioners’ Sugar Substitute
Primary Role: Provides a touch of sweetness and works as a filler to bulk the powder.
Substitutes:
- Granulated Sugar (Blended into Powder): Blend regular granulated sugar into a fine powder for a homemade confectioners’ sugar alternative. To achieve a similar texture, add 1 tablespoon of cornstarch per cup of blended sugar.
- Coconut Sugar: For a lower-glycemic-index option, coconut sugar can be ground into a fine powder. This will add a caramel-like flavor to the mixture.
- Erythritol or Monk Fruit Powder: These sugar-free sweeteners are ideal if you want a low-calorie or keto-friendly alternative. They’ll need to be finely ground for smooth blending. Use a 1:1 ratio to confectioners’ sugar.
5. Vanilla or Almond Powder Substitute
Primary Role: Adds a delicate flavor to the powder for enhanced taste in recipes.
Substitutes:
- Vanilla Bean Powder: A natural alternative made from ground, dried vanilla beans. Use the same amount as vanilla powder for a rich, intense vanilla flavor.
- Cinnamon or Cardamom Powder: If you’re looking to experiment with unique flavors, replace the vanilla powder with these spices to create a distinctively flavored meringue.
Final Thoughts
Creating your own Genie’s Dream Meringue Powder is an economical and creative way to ensure you always have this magic ingredient on hand for your baking needs.
Ingredients
- Powdered Egg Whites – 1 cup
- Cornstarch – 1/3 cup
- Cream of Tartar – 2 teaspoons
- Confectioners' Sugar – 1/2 cup (optional)
- Vanilla – 1 teaspoon
- Gum Arabic (Optional) – 1 teaspoon
- Food-Grade Anti-Caking Agent (Optional)
Instructions
- Gather Your Equipment: You’ll need a food processor or blender, a mixing bowl, an airtight storage container, and a fine-mesh sieve or sifter.
- Blend the Base Ingredients: In your food processor, combine the powdered egg whites and confectioners’ sugar. Pulse until fully incorporated and smooth.
- Add Stabilizers and Additional Ingredients: Add the cornstarch, cream of tartar, gum arabic (or xanthan gum), and the vanilla powder (or almond powder). Blend for several minutes to ensure everything is fully combined and distributed evenly.
- Sift the Powder: Pour the mixture through a fine-mesh sieve or sifter into a large bowl. This step removes any lumps and makes the powder lighter and more refined.
- Store Properly: Transfer the meringue powder to an airtight container. Store in a cool, dry place away from direct sunlight or moisture.
