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Pastrybaglady
Posted 9 Dec 2015 , 1:00am
post #2 of 3
I would use pasteurized egg whites or meringue powder just to be on the safe side.
I use the dried egg whites and 1/8 teaspoon cream of tartar for each 2 teaspoons of egg white powder (that is the equivalent of one egg white). So easy as you just stir them into your powdered sugar before adding it to the mixing bowl. :)
*Last edited by Happyfood on 9 Dec 2015 , 4:23am
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