But this is because confectioners’ sugar and powdered sugar are the same thing! Powdered or confectioners’ sugar is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking.

No. Caster sugar is NOT the same as icing sugar. Do not substitute these two sugars for each other.

Caster sugar and icing sugar are two types of sugars that have fine particles than granulated sugar. Icing sugar is the sugar we use for frosting and icing, but caster sugar is not usually used for this purpose. Caster sugar is mainly used for bakery products, and it’s not commonly used in row form.

The caster sugar is very fine sugar, which is also known as ‘superfine’ sugar. To settle the debate, the difference between both caster sugar and powdered sugar is that powdered sugar contains cornstarch, while caster sugar does not. At the same time, powdered sugar is finer as compared to caster sugar.

Any type of sugar can be used to make meringues. The most common are granulated sugar and castor sugar. Icing sugar can also be used, this gives a very “white” result.

Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

Substitute 1 The first icing sugar substitute that can be used is as basic as it can get. Since icing sugar is very simply powdered sugar, you could take regular granulated sugar, put in a blender, and set it to high.

The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking. If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness.

Chewy meringues in some cases would be considered “failed meringues” and usually a result of improper prep or humid conditions. I usually go to great lengths to reduce the risk of “chewy” meringues by: using an aluminum bowl. separating egg whites while cold out of the fridge, and beating at room temp.

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

Stack your meringues gently in airtight containers.

1. Always use airtight containers, which prevent moisture from destroying the meringues’ soft texture.
2. Mason jars are a great storage option.
3. Ceramic containers aren’t ideal, as their porous design lets air inside, which can destroy the texture of your meringues.

Overbeaten whites will collapse. To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they’re shiny and moist again.

AVOID OVER BEATEN MERINGUE The foam bubbles in over-beaten egg whites become too big and cannot maintain their structure. When folded into a batter, the bubbles lose their bond and look lumpy. In the oven they pop and deflate. Over-beaten meringue takes on a coarse and grainy appearance.

The following factors affect the coagulation temperature of the egg proteins: (1) temperature, (2) time, (3) concentration of protein, (4) salt content and its concentration, (5) reaction of the egg solution or mixture, and (6) sugar. Temperature and time. The rate of coagulation increases with increasing temperature.

Overly soft or melted butter will whip up into frothy air bubbles, which eventually collapse into a greasy, wet batter and bake into a heavy and soggy baked good. To get softened butter, beat the butter and sugar at a moderate speed for 2 to 3 minutes and you’ll be well on your way to baking perfection!

Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow. Mixture will fall in ribbons from a spoon.