Meringue powder

Meringue powder is a powdered ingredient primarily used to prepare meringues and other desserts that require stabilized and aerated egg whites. It is a mixture that generally contains stabilizers and leavening agents, such as cream of tartar, which help preserve the structure and consistency of beaten egg whites, making it easier to create firm and long-lasting meringues.

Originating from European pastry traditions, meringue powder is a key tool for achieving light and crispy textures in pies, meringue kisses, and other desserts. Its use is very popular in Latin American and Spanish cuisine, especially in preparations that require a perfect meringue without the need to handle fresh ingredients or add acids separately.

Regarding its properties, this powder helps stabilize egg whites, preventing them from deflating after whipping, and facilitates their preservation. It can also act as a mild antibacterial agent, allowing meringues to maintain their freshness for longer.

Depending on the region, meringue powder may be known by different names in Latin American Spanish, such as "egg white stabilizer", "meringue stabilizer powder", or simply "meringue stabilizer". In some places, it is also called "cream of tartar powder", although strictly speaking, the latter corresponds to one of the active ingredients in the mixture.

It is an essential ingredient for those looking to make perfect meringues in a simple and reliable way for home or professional baking recipes.