I have a few questions for all the pro bakers out there.
I really like many of the icings that have egg white in them, but the thought of raw egg whites gives me the heebie jeebies. So, I have a few questions I was hoping somebody out there could help answer:
1. Are powdered eggwhites the same as meringue powder. Can I use them interchangeablly?
2. If I want to substitute powdered egg whites in an icing recipe that calls for raw egg whites, do I need to follow the same 'heating' process that is mentioned in the recipe for raw egg whites even though I am using powdered with H2o added, or can I totally skip the heating part and just beat everything? (Basically I am trying to figure out how to NOT use raw egg whites and the candy thermometer method but get the same effect.)