Meringue Express turns out a classic meringue from water and sugar alone, no fresh whites to separate or fuss over. It is a Pastry Star powder made in the United States, built for the meringue work that runs through a busy pastry kitchen, from piped toppings to baked shells.

Whipped up, it climbs to glossy, stable peaks that pipe into rosettes, kisses, and swirls and hold their edges. Take it into the oven and it bakes to a light, crisp meringue, or leave it soft to crown cakes, tarts, and ice cream desserts. The stabilizers do the heavy lifting, keeping the foam standing well past the point a plain meringue would weep or slump.