I have a quick question about the wilton meringue powder.
Does it require refridgeration the same way regular egg whites do in a meringue?
I will be making a pie with a meringue top and want to use the powder instead of wasting yolks.
Can you help me?
I'm not sure. I've used merinque powder as a substitute for eggs in a cake, and left it sitting out for a day. It tasted fine when we ate it, but I don't know about it in a pie? Hopefully this will bump you up and someone else can help better!!
I would think it wouldn't need to be refridgerated, since it is powder and water!
I use it in frosting always and I kee[ it in the cupboard.
I don't think it would need to be refridgerated, since it is pasteurized egg whites. I found this info for you
I thought I remembered reading that meringue powder doesn't work as a substitute for egg whites because of the added ingredients. I followed the link that lubfreebies72 posted (good source, by the way) and found this ... "it may be helpful to know that despite the name, meringue powder does not actually make very good meringue. You may want to experiment with meringue powder a bit before committing to it, because it can behave strangely in some recipes."
If you try it, be sure to let us know. I always have meringue powder on hand, but don't always have eggs to seperate.
The can says that it just needs to sit in a cool, dry place, no refrigeration needed.