If you’re wanting a quick and easy divinity recipe, this is it! You don’t even need egg whites for this one, folks. It starts with a couple tablespoons of meringue powder.
What is Meringue Powder?
Meringue powder is a convenient, shelf-stable ingredient made primarily from dried egg whites, sugar, cornstarch, and stabilizers like cream of tartar. It's used as a substitute for raw egg whites in recipes, especially when making meringues, royal icing, or frosting, where it helps create a stable, fluffy texture.
Meringue powder is often favored for its safety (no risk of salmonella) and ease of use. To use it, you typically mix it with water and sugar, following specific recipe instructions.
My Divinity Story
I had a hankering for some divinity but with no eggs in the house (something that never happens), I was in a jam. That said, I knew I had meringue powder. I use meringue powder all the time for my royal icing so I always have it on hand. I wasn’t sure if it could be used in divinity so I checked online. And, would you believe. . .I couldn’t find one recipe. Not one. That’s saying a lot.
So, I decided to give it a go on my own. I knew that 1 tablespoon of meringue powder (mixed with a tablespoon of water) pretty much equals one egg white. My divinity recipe called for two egg whites, so I started with two tablespoons meringue powder and two tablespoons water.
But, I’m getting ahead of myself! Let me share the ingredients.
Meringue Powder Divinity Ingredients
FOR THE SYRUP
- ½ cup water
- ⅓ cup light corn syrup
- 1 cup granulated sugar
FOR THE EGG WHITES
- 2 tablespoons meringue powder
- 2 tablespoons water
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
ADDITIONAL INGREDIENTS
- 1 cup chopped pecans
That’s it! Just a few simple ingredients!
How to Make Meringue Powder Divinity
Place a piece of waxed paper on a cookie sheet and butter it.
Get your syrup started on the stove.
Combine ½ cup water, corn syrup and sugar in a small pan on the stove. Bring to a low boil and cook to the soft ball stage. (You don’t have to cook this syrup as long as traditional divinity.)
Meanwhile, combine meringue powder and two tablespoons water in a mixing bowl. I used my stand mixer with whisk attachment. Beat for about 2 - 3 minutes.
Add powdered sugar and vanilla extract. Beat until creamy.
Slowly drizzle syrup into egg mixture, whisking non-stop. (This is why one reason I’m glad I have a stand mixer! I love my KitchenAid!)
Keep beating until the mixture thickens and begins to cool. You don’t want it to be too firm but it should hold its shape.
Fold in the pecans.
Use a spoon to scoop onto buttered waxed paper.
Allow to cool and completely firm up before storing.
Serve and enjoy!
Store in an airtight container at room temperature. These candies should stay good a week or longer. Do not refrigerate or freeze.
What to Expect:
This is a creamy delicious divinity, even smoother and sweeter than my other method. I absolutely loved it! And having another option is so great! I can’t wait to share these with family and friends. I know they’re going to love them!
Other Candies from Out of the Box Baking
- Copycat Reese’s Peanut Butter Cups
- Dark Chocolate Raspberry Truffles
- Creamy Maple Walnut Fudge
- Easy Chocolate Coconut Balls
- Easy Peanut Butter Snowballs
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!
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Meringue Powder Divinity
If you’re wanting a quick and easy divinity recipe, this is it! You don’t even need egg whites for this one, folks. It starts with a couple tablespoons of meringue powder.
Ingredients
- FOR THE SYRUP
- ½ cup water
- ⅓ cup light corn syrup
- 1 cup granulated sugar
- FOR THE EGG WHITES
- 2 tablespoons meringue powder
- 2 tablespoons water
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ADDITIONAL INGREDIENTS
- 1 cup chopped pecans
Instructions
- Place a piece of waxed paper on a cookie sheet and butter it.
- Get your syrup started on the stove.
- Combine ½ cup water, corn syrup and sugar in a small pan on the stove. Bring to a low boil and cook to the soft ball stage. (You don’t have to cook this syrup as long as traditional divinity.)
- Meanwhile, combine meringue powder and two tablespoons water in a mixing bowl. I used my stand mixer with whisk attachment. Beat for about 2 - 3 minutes.
- Add powdered sugar and vanilla extract. Beat until creamy.
- Slowly drizzle syrup into egg mixture, whisking non-stop. (This is why one reason I’m glad I have a stand mixer! I love my KitchenAid!)
- Keep beating until the mixture thickens and begins to cool. You don’t want it to be too firm but it should hold its shape.
- Fold in the pecans.
- Use a spoon to scoop onto buttered waxed paper.
- Allow to cool and completely firm up before storing.
- Serve and enjoy!
- Store in an airtight container at room temperature. These candies should stay good a week or longer. Do not refrigerate or freeze.