I am having trouble finding local sources of egg white powder for the macarons (I know they're optional, but from what I've found they're incredibly helpful). Does anyone know if the Wilton Meringue Powder would be a suitable alternative? Has anyone tried that? The ingredient list in it makes me think it'll affect the texture (first ingredient isn't egg white, but cornstarch and it contains a lot of anti-caking agents and sugar).
