100 Gram Tub Of Meri-White From Culpitt
Meri-white is a great substitute for egg albumen in all your meringue and Royal Icing recipes. Unlike fresh eggs you get a very white finish and a consistent result.
Instructions and Tips for Use
1 tablespoon of Meri-White dissolved in 4 tablespoons of water gives the right mix for Royal Icing. Just add 500g icing sugar - mixed until a firm peak is achieved.
Wheat flour; Dried Egg Albumen; Sugar; Modified starch; (E1414); Acidity Regulators (E336, E327); Dextrose; Lactic Acid; Tartaric Acid; Stabiliser (Guar Gum).