Cake Decorating Community - Cakes We Bake

What is the purpose of Meringue Powder and is Pav Magic a good Aussie substitute?

Hi all - I see that most of the US recipes talk about adding meringue powder or egg whites to buttercream.  I've seen it elsewhere with a recommendation that Aussies can use Pavlova magic. I've heard its better to use in our climate than egg whites as it hot and muggy and eggwhites cant be trusted.  What does it do and does anyone know if Pav Magic is an exact swap in said recipes or is Pav Magic different... ?

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US Meringue powder is dried egg whites with the addition of sugar and food gum. Pavlova Magic has pretty much the same ingredients. One can substitute for the other.

Quote: I've heard its better to use in our climate than egg whites as it hot and muggy and eggwhites cant be trusted. 

It's personal choice as to whether you use liquid egg whites, dried egg whites, meringue powder or Pavlova Magic.

 

There is absolutely no difficulty with using egg whites as we have no problems with raw eggs in Australia. Recipes that include meringue powder originate, usually, in the US. Using an equivalent dried product is easier than calculating the "wet for dry" equivalency ..

 

FYI: depending on manufacturer:  

1 liquid egg white = 1 tablespoonUS Meringue Powder + 2 tablespoonsUS water

1 liquid egg white =  1 tablespoonAU Pavlova Magic + 27ml water

Thanks for that suziq! You know when you search for information and nothing quite hits the mark so you just end up more confused... ;)  I see you are in Sydney - are you a professional decorator?  What do you do in this humidity?  Urgh - can;t breathe let alone keep a cake up...

suziq auzzi said:

US Meringue powder is dried egg whites with the addition of sugar and food gum. Pavlova Magic has pretty much the same ingredients. One can substitute for the other.

Quote: I've heard its better to use in our climate than egg whites as it hot and muggy and eggwhites cant be trusted. 

It's personal choice as to whether you use liquid egg whites, dried egg whites, meringue powder or Pavlova Magic.

 

There is absolutely no difficulty with using egg whites as we have no problems with raw eggs in Australia. Recipes that include meringue powder originate, usually, in the US. Using an equivalent dried product is easier than calculating the "wet for dry" equivalency ..

 

FYI: depending on manufacturer:  

1 liquid egg white = 1 tablespoonUS Meringue Powder + 2 tablespoonsUS water

1 liquid egg white =  1 tablespoonAU Pavlova Magic + 27ml water

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