the Wilton Merangue Powder in place of pasteurized egg whites for IMBC?

If yes, do I combine the water and powder and whip that in my KA??

So confused

Thanks for any help

You would be much better off using Wilton's ColorFlo mix.....or buy "Just Whites' from the grocery store.
Meringue powder contains starches, sugars and many other ingredients that could throw that recipe off

Excellent - thank you

...and for the bump/move to the appropriate spot to post this I wasn't sure where to put it! LOL

Sorry off topic...
I just made a batch of royal icing for cookies I needed for tomorrow but now I won't need them til next week. How long will the meringue powder be able to sit, will it go bad? Should I refridgerate?
So sorry to butt in but I saw Meringue powder in the heading and was hoping someone could help