Ri With Egg Whites Still Ok To Use?

Baking By dttcb Updated 6 Aug 2008 , 3:35am by JoAnnB

dttcb Posted 6 Aug 2008 , 12:08am
post #1 of 2

I made a batch of Antonia's RI three weeks ago. I didn't have enough meringue powder, so I used one egg white as well. It has been in the fridge, with no coloring. Is is ok to use for a cookie order for Thursday?

Thanks for the help...don't want any one gettin' ill on my watch!!!


1 reply
JoAnnB Posted 6 Aug 2008 , 3:35am
post #2 of 2

You know, it is probably 'safe', but to be on the safe side, I would not use it for a customer. Egg whites are the culprits when it comes to Salmonella. It wouldn't bother most people, but......

Compared to the cost of a little more powdered sugar, it just wouldn't be worth it, to me.

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