Online I see many bakers using raw egg whites in their royal icing. They say it gives a better stretch to the icing and a smoother consistency as well. I've used meringue powder before but I feel like I have to mix it a lot to get rid of the grainy texture and I would really like to convert to using egg whites instead. My only problem is, I see that sometimes online it says it's not safe to use raw egg whites and on others it says it's fine. I live in Canada (idk if that can play a role in egg quality lol). Should I be like heating up the eggs slowly so they don't cook but the germs are killed? Or is it really safe to use egg whites?
If you mix the meringue powder with the water first, there won't be a grainy texture. I've used egg whites on my cookies before, but I just didn't like the look of them once it dried, so I stick to a good meringue powder. If you're going to use egg whites, pasturized is better according to the things I have seen.
Thank you :)