Hello Fellow Cakers: I have an opened Wilton brand meringue powder that I've had for 3-4 years, and it's always been kept in a cool dry place. I opened it, and it seems ok, no funny smell, etc. What do you think? Does anyone know how long this does or does not last? Thanks.
Seems to me I used some about that old once It was fine.
I use a product called pavlova magic, and I only use about half a teaspoon at a time to make my royal with. I did realise the other day that the container was five years old. It still works fine and seems to have no ill effects.