Substitutes for Meringue Powder
Meringue powder is a dried egg white product used for royal icing, buttercream, and meringue without raw eggs.
The Short Answer
The best substitute for meringue powder is Fresh Egg Whites. The original ingredient that meringue powder replaces. Works identically but requires raw eggs.
Best Substitutes
Fresh Egg Whites 👨🔬 Professor's Pick
Ratio: 2 tablespoons fresh egg white = 1 tablespoon meringue powder + 2 tablespoons water
Works for: royal icing, meringue, buttercream
Avoid for: situations requiring shelf-stable icing (fresh egg whites are perishable)
Flavor impact: The original ingredient that meringue powder replaces. Works identically but requires raw eggs.
Aquafaba (Chickpea Liquid)
Ratio: 3 tablespoons aquafaba = 1 egg white = about 1 tablespoon meringue powder + 2 tablespoons water
Works for: meringue, mousse, macarons, vegan royal icing
Avoid for: recipes needing perfectly white color
Flavor impact: Vegan egg white substitute. Whips into stiff peaks like egg whites. May have slight beany note in large quantities.
Meringue powder exists primarily for convenience and food safety. It lets you make royal icing without raw eggs, which matters for cookies that will sit at room temperature. If food safety is not a concern (you are eating the icing immediately), fresh egg whites work just as well and most people already have eggs.
Frequently Asked Questions
Dried egg whites, sugar, cornstarch, and sometimes cream of tartar. It is essentially dehydrated egg whites with stabilizers that make whipping easier.
No. Cream of tartar stabilizes egg whites but does not replace them. You still need egg whites (fresh or powdered) as the base. Cream of tartar is just one component of meringue powder.
Craft stores (Michaels, Joann), baking supply stores, and online (Wilton is the most common brand). Some grocery stores carry it in the baking aisle, especially during holiday seasons.
The Bottom Line
When you need a substitute for meringue powder, your best bet is Fresh Egg Whites. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.