Hi guys,

I can't get these 2 ingredients at my stores, i live in Europe..

I was wondering if meringue powder and egg whiite powder are the same??

and

what is the substitute to buttermilk??

thanks

i dont know about buttermilk - when its just been a few spoonfuls, i have used regular milk, but i wouldnt chance that for bigger quantities.

as far as i know meringue powder and egg white powder are the same.

what country are you in?
xx

That's a good question :0)
There are not the same but for making icing yes you can interchnage them. (Meringue powder has dried egg whites in it along with other things, egg white powder is dehydrated egg whites.)

To make buttermilk take regular milk (a cup or so) & add 1 Tablespoon white vinegar to it... let set about a couple of minutes & you have buttermilk (or sour milk) :0) you can also used lemon juice instead of vinegar.

If you are military you can get meringue powder at the PX, if not try ordering it online from Walmart.
Hope this is what you are looking for??? :0)

tablespoon of lemon juice to milk to make 1 cup, stir and let sit for 15 minutes, to make buttermilk

thanks for the buttermilk recipe, also had no idea about that.

dont have merignue powder or egg white powder here in aust. (that i know of) so i just risk it with pavlova magic... =/
rebellious me...

Have you tried posting the egg white title with a topic title more specific, like - Getting egg whites in Australia -

You might get some more hits that way. I think there are quite a few people from Australia here.

You can also make your own butter. The liquid that is left over from doing that is buttermilk. I don't know how much cream it takes to yield how much buttermilk. But if you google "make your own butter" there are several sites that show it and one that has a real funny video.

Also what do you need the egg whites or meringue powder for? If it's SMBC you heat the egg whites from anywhere to 140 to 165 depending on where you read the correct temperature. That kills any bacteria also.

haha ohk, where abouts do you get it from? and ive never heard of organ no egg?

i think it makes a slight difference actually! i use it when i make the viva method crusting buttercream recipe on this site, and find that the icing crusts much better when i use it!