Primarily used to make royal icing and buttercream to add body and stability. It helps royal icing dry quickly without cracking and provides stability for easy pipping.  Meringue powder can also be used to replace egg whites in recipes that look for egg whites beaten to stiff peaks, such as angel food cakes, meringue cookies, and other toppings. Size: 450 g Ingredients and Nutritional Info HereTo make royal icing: 40 g (5 Level tbsp) Meringue Powder5 g (1 tsp) Cream of Tartar190 g warm water1 kg (7 cups) Icing SugarMix meringue powder, cream of tartar, water and hand whisk until foamy. Add icing sugar.Using a flat beater, mix at low speed for 10 mins.