Ingredients:

sugars (sugar, maltodextrin, corn syrup solids), dried egg white, gum arabic, calcium lactate, modified corn starch, lactic acid, sodium aluminum sulphate, cream of tartar, citric acid, cellulose gum, locust bean gum, xanthan gum, artificial flavour.

Directions:

for one 8" pie: 9 level tbsps. meringue powder 5 tbsps. warm water dash of flavouring (optional) for larger quantity: 454g (1lb) of meringue powder 284ml (10oz) warm water place meringue powder and water in a bowl. stir until dissolved then whip at high speed until desired peak is obtained (approximately 7 minutes). royal icing: 1 cup (225g) meringue powder 3 1/2 cups (approximately 565g) icing sugar lightly packed lump free 140ml (5oz) hot tap water (100-120°f) pinch of cream of tartar (optional) blend meringue powder and water at low speed for 1 minute. blend for 4-7 minutes at high speed until thick, soft peaks form. gradually blend in icing sugar (and cream of tartar if desired) while mixing at low speed. keep icing covered with a damp cloth while using. store in an airtight container, no need to refrigerate. reblend at low speed before use. note: keep all utensils completely grease-free for proper icing consistency. yield: 4 cups. **for stiffer icing, use less water.

Allergens:

contains egg. may contain milk, soy, wheat, mustard and sulphites.