Is Ri Made With Fresh Egg Whites Shelf Stable?

Baking By tsal

tsal Posted 11 Oct 2010 , 9:27pm
post #1 of 1

Hi,

after finding out that the Wilton meringue powder is NOT nut-safe and finding it difficult to find an alternative, I've decided to try to make RI with fresh, pasteurized egg whites.

Anyone know how long it would be shelf stable for (once dry). I like to make RI flowers in advance, but I'm not sure that's an option now that I'm using fresh egg whites.

Thanks!![/u]

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