Hello all,
I have a question. Does anybody know where I can buy meringue powder/powdered egg whites here in Switzerland? I need it for royal icing recipe ...
Thanks in advance and happy cooking !

I stock this item as well as ready-to-use royal icing mix:

www.back-art.ch

Thank you for asking!

Hi Crumbs,

Thanks so much for the info . Btw I love the website and if I could I would buy all the stuff there, except I don't have the dough (hehe ). I was wondering how much it costs the shipment (I live in Fislisbach, Aargau) and if there is a policy of discount for ordering a certain amount of products from the website.

Make your own, it takes a short time and is the cheapest method. Or am I missing something

OK excuse my stupidity here, though if I could ask, what is the difference between using powdered egg whites, and real egg whites?

I've never heard of powdered egg whites while in South Africa, so its something really new to me?

The difference is really the ease of dosage, not having to think about what to do with the eggyolk. And, for some people, the risk of salmonella.

Plus, prepared products are asbestos free

Absolutely - I stock the glycerine, too

If you're using lots of different techniques on one cake (sugarpaste, modelling figures, royal icing), then it's a time-saver to use the ready-made mix. Same goes for making your own sugarpaste: it's probably cheaper, but when you have all the other steps (baking, prepping the cake, etc), you might want to spend more time on the creative parts, rather than the basics.

Yes, as Crumbs said it's the fear of Salmonella poisoning...that is the only reason I wanted something safe...I did the normal royal icing (I am already an expert on that but I was thinking if I want to sell decorated cookies, I don't want to risk anything). I myself, can eat the normal royal icing, but it's me and not someone else. I read one time (but I cannot find the website) that you can make it safer by adding butter to the incing- it's a sort of meringue butter-cream icing - still hardens but not as quick as the RI.
What is the Swiss opinion on that? Anyone?

Postage within Switzerland - calculated automatically at the check-out:

A-Post Priority
0 - 250g = CHF 5.00
251g - 2kg = CHF 10.00
2kg - 5kg = CHF 12.00

B-Post Economy
251g - 2kg = CHF 8.00
2kg - 5kg = CHF 10.00

Profit from free shipping for orders of minimum CHF 150.00.
(EU and worldwide shipping costs here)

And you can pick-up goods ordered upon appointment in Zurich City (near Kreuzplatz). Just click on "pick up in Zurich" option.

I can understand the ease of usage, and it really makes sense to not have to force yourself to have an egg yoke omelet for supper as I always end up doing, or making egg pasta
Though I need to get used to the fear of salmonella? I grew up in a 3rd world country, on a farm, and ate eggs almost daily growing up, and its something I only thought of while my wife was pregnant, and then it was just a 1 on a million chance risk that we didn't want to take? Never thought it would be a problem in CH

How do you get asbestos inside an egg?, isn't the use of asbestos banned?

PS: and thanks all and hope you don't mind the silly questions

It's not something I'm worried about, given the general high standards of hygiene here. However, people who have experienced salmonella poisoning are less likely to take a risk. As I said, I use it for dosage reasons, and I often prepare dishes/desserts with fresh raw eggs if the recipe features them.

No I mean I totally can understand your questions, I also grew up eating what now they are called unsafe eggs and never have I feared that it might me a danger if I eat raw egg whites (I mean whites beaten with sugar of course ). However I don't know how these things are perceived here, back in my country of origin, I always look forward to eating home grown eggs (my parents in law have a family of chickens and we always eat only those eggs and not the ones in the store). But as I started learning cookie decorating, I kept seeing that they are using the powdered egg to make it safe to eat (especially for children and old people) and then I started thinking where to get it from since is not a thing you can find anywhere.

But there are great recipies for egg yolk (mainly custardy type things)... that's why I've got so many egg whites in my freezer, waiting for something to inspire me.

Well, with the eggwhites... you can make some royal icing!

(or meringues)