You can make it with pasturized egg whites (the ones that are sold in the boxes at the grocerie store). You have to use this kind right away though because it dries a little quicker and a little harder than the meringue powder version and after a few hours loses its texture.
You can use regular egg whites too if you feel comfortable doing so.
Recipe is --
Make sure bowl beaters and all utensils are grease free before making this.
3 Egg whites at room temp.
1 pound of sifted icing sugar
1/2 tsp cream of tartar
Put all ingredients in a bowl and beat on high speed for 7 to 10 minutes. Keep covered with damp cloth while using.
Makes aproximately three cups of RI.
Subsitute~
Meringue powder: ONE LARGE EGG WHITE = 2 teaspoons of meringue powder plus 2 tablespoons warm water.
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