AIs anyone familiar with the MI Cottage Law on if it allows for Swiss or Italian Meringue Buttercream with cooked egg whites? I know it does not allow for regular meringue which is just raw whipped whites.
Regular meringue is NOT raw whipped whites. It is egg whites and sugar, cooked in an oven if not over hot water bath.
You need to contact your board of health to confirm. The list specifically excludes lemon meringue pie which is certainly cooked meringue. It also specifically excludes any frosting on cake that requires refrigeration. It cites cream cheese frosting as an example of a prohibited item.
Now I refuse to go into what is "shelf stable" because I use a very conservative definition.
AHuh...good to know on the meringue. I've never actually made it so I just assumed :). Thanks for the clarification. Yes, I can call but wondered if anyone specifically knew :). Thanks for your help!