Thanks so much for this super informative tutorial. I am wanting to sell special occasion cakes, and fresh egg whites are out of the question as they would require a county inspection (and installation of equipment in a separate part of the house for me). So I was looking for a meringue buttercream recipe that used meringue powder...I'm looking forward to trying it! Just a quick tip on the kind of pot to use for the hot sugar that will make it easier to pour in. Non-stick is nice, but I find the most important element is the curved lip on the top edge of the pan (I notice that the one in your picture is curved). If the top edge is straight up, the hot sugar is not as easy to control, in my experience. Also, a little experiment with different size saucepans and water will tell you which you can completely empty easiest while the whip is running. I hate ending up with a pan I cannot completely empty when I'm at that critical stage. Hope that is helpful to somebody :-)

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