I can't find the thread that I was reading previously but someone was talking about using the Cake Bible mousseline and substituting powdered egg whites for the raw egg whites. How would I go about this? Would I do the sugar differently and do I just add the right amount of water to make the powder work or is the water in the sugar enough? And if I do it with the raw egg whites and not the liquer that she suggests in the recipe is it still okay at room temp? For how long? I'm nervous with eggs and the whole safety issue.

I think you reconstitute the powdered egg white with water according to the directions on the package then follow the same steps.

Berta

Why don't you e-mail and ask RLB? She's got a new blog and seems really eager to answer any questions!

http://www.realbakingwithrose.com/

Thanks!