tarheelgirl
Posted 15 Dec 2008 , 2:01pm
post #1 of 6
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! 
5
replies
MissBaritone
Posted 15 Dec 2008 , 2:03pm
post #2 of 6
There is a risk of salmonella. I normally use meringue powder instead.
tarheelgirl
Posted 15 Dec 2008 , 2:15pm
post #3 of 6
Thanks! Yes I also use the meringue powder. She sent cookies to school so hopefully all will be well!
newmansmom2004
Posted 16 Dec 2008 , 3:33am
post #5 of 6
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.
tarheelgirl
Posted 16 Dec 2008 , 1:10pm
post #6 of 6
Great idea about the pasteurized eggs. I never thought about that!
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