I’m back with more cookies. What’s the best meringue powder? I used Wilton before, then ordered one from Amazon that’s grainy. My husband said this tasted better than the Wilton, but why is it grainy? This was my first time doing shapes other than a circle and I was shocked how hard it was to outline them😂
I’m having a hard time being happy with the outcome of these. They say Comparison is a thief but everyone else makes much better looking cookies than I do😂
I think my consistency was better this time for flood/outline… not great but much better.
I’m almost certain though the grainy texture from the powder made writing so much harder.
by sunsetchaser_2024
4 Comments
I use Wilton just fine and make sure I whip it long enough when making the icing. I use a bag of powdered sugar (name brand or even great value works but just NOT dollar store or other knock offs) 1/4 cup of corn syrup, 3tbsp meringue powder, 2/3 cup of water (warm-ish) 1tbsp vanilla, 1tbsp almond, and a TSP of cake batter flavoring.
That makes a GREAT tasting icing.
Your issue here is 1- you’re new so you’re just getting the hang of this! It takes a lot of practice to get used to it and steady your hands etc! You’re doing good, keep going!
2- your icing looks too thick for what you’re doing but also you’re not piping enough onto cookie for the flood. It looks like you’re putting some on and using the scribe to spread it out and it’s too thin of a layer so it will look uneven. But needs to be a tiny bit thinner.
3- when you’re writing with the icing, your icing tip hole is too big so your icing comes out too thick of a line. And for the thicker lettering, you need a thinner line as a border and use a thinner flood consistency to fill in the middle. You only need to use the thicker writing icing when you’re either doing the outlines or the writing you’re doing is single lined/doesn’t need to be flooded
Awww I love these!! You’re doing a great job getting the icing close to the edge of the cookie, that’s so hard for many cookiers to get down! To get cleaner lines, try lifting the tip up farther from the cookie and letting it fall slowly. Almost an inch above the cookie will get clean, smooth lines. Takes a bit of practice but learning when to lift and set down is an art (you can print practice sheets!)
You said your icing seemed grainy, I use Wilton and I can dump everything and whip it up and it’s perfect. I’ve tried other brands and often the mixing instructions are specific to the brand. I used one that required mixing the meringue powder and water until frothy and then adding other ingredients.
I use Judee’s Complete Meringue Powder Mix 1.5 lb (24oz). I get from Amazon and I love it!!