I had a friend ask me about the egg whites in royal icing. How is it safe to use or is there a risk of salmonella? I know its safe or so many would not use it but I had no "real" answer to back it up!
There is a risk of salmonella. I normally use meringue powder instead.
Thanks! Yes I also use the meringue powder. She sent cookies to school so hopefully all will be well!
you can also use pasteurized eggs.
I make RI all the time with egg whites. There's always a risk of contracting salmonella, but to be safe just use pasteurized eggs. Most grocery stores sell them.
My personal experience with meringue powder is that the icing doesn't come out as nice as when I use egg whites.
Great idea about the pasteurized eggs. I never thought about that!