Yes, you can absolutely use icing sugar (also known as powdered sugar or confectioners' sugar) instead of white granulated sugar when making meringue. In fact, its fine texture can offer some distinct advantages.
Icing sugar dissolves more readily into egg whites than granulated sugar, which can lead to a very smooth and stable meringue with a lovely glossy finish.
Understanding the Sugar Swap
While using icing sugar is feasible, it's crucial to adjust the quantity and understand how it might subtly affect your meringue's texture and volume.
Conversion Ratio
Because icing sugar is much finer and less dense than granulated sugar, you'll need to use more of it by volume to achieve the same sweetness and structural integrity.
| Sugar Type | Equivalent to 1 cup Granulated Sugar | Notes |
|---|---|---|
| Granulated Sugar | 1 cup | Standard, common choice |
| Superfine Sugar | 1 cup | Dissolves easily, may yield slightly less volume, smoother texture |
| Icing Sugar | 1¾ cups | Dissolves very easily, can result in a very smooth, glossy meringue |
Note: Icing sugar typically contains a small amount of cornstarch (around 3-5%) to prevent caking. This can actually aid in stabilizing the meringue.
Impact on Meringue Texture and Volume
Using icing sugar can contribute to:
- Smoother Texture: Its fine particles dissolve quickly and thoroughly, creating a meringue that feels incredibly smooth and uniform.
- Enhanced Gloss: The even dissolving often results in a beautiful, glossy appearance.
- Stability: The cornstarch in icing sugar can act as an additional stabilizer, potentially making the meringue more resistant to weeping or collapse.
- Potential Volume: While some fine sugars can result in slightly less volume compared to granulated sugar, the ease of dissolution and added stability from the starch often make this difference negligible or even beneficial for overall structure.
Practical Tips for Using Icing Sugar in Meringue
To get the best results when substituting icing sugar for white granulated sugar, keep these tips in mind:
- Sift Thoroughly: Always sift your icing sugar before adding it to the egg whites. This removes any lumps formed by the cornstarch, ensuring a smooth and consistent meringue.
- Adjust Quantities: Remember the conversion! If your recipe calls for 1 cup of granulated sugar, use 1¾ cups of sifted icing sugar.
- Consider Meringue Type: Icing sugar is particularly excellent for French meringue, where sugar is gradually incorporated into whipping egg whites. Its quick dissolution means you don't have to worry as much about undissolved sugar crystals. For Swiss or Italian meringue, where sugar is often melted into a syrup or heated with egg whites, granulated or superfine sugar might still be slightly preferred for their pure sugar composition, but icing sugar can still work if converted correctly.
- Whip to Stiff Peaks: Regardless of the sugar used, ensure you whip your egg whites to stiff, glossy peaks before baking or torching. The sugar's role is to stabilize the whipped egg whites.
By understanding the proper conversion and the unique properties of icing sugar, you can successfully create delicious and beautiful meringues with a wonderfully smooth and glossy finish.
