Meringue powder can be used for a variety of different applications in cake and cookie decorating.

Royal Icing: Into ½ cup cold water, beat ¼ cup meringue powder until peaks form. Then beat in 4 cups sifted icing sugar until you reach your desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops of glycerine. 

Buttercream Icing: Dissolve ¾ cup of white sugar in ½ cup boiling water. Cool and add ¼ cup of meringue powder and beat to peak. Stir in 450g icing sugar and beat until mixed well. Mix in 2 - 2½ cups white vegetable shortening or butter. 

Boiled Icing: Dissolve and boil at high heat, 2 cups granular sugar in ¾ cups water, ¼ cup corn syrup and a small pinch of salt. Whip 6 tablespoons of meringue powder in one cup cold water, and add 1 cup white sugar. While beating meringue mix, slowly add boiled syrup. Then whip at high speed until cool. 

Meringue Topping (For meringue shells, pie toppings): Dissolve ¾ cup white sugar in ½ cup boiling water, cool. Add ¼ cup meringue powder and beat into high peaks. 

Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, but beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavour and colour to suit.