Ok, i wanted to try a new BC recipe as i have been making the same one forever. I decided on the IMBC, but the next cake I'll probably make is for a baby shower... and i dont think pregnant women are supposed to have raw egg whites, right? Is there a way I can use meringue powder? Or anything else?
TIA! 
Believe it or not, with IMBC the egg whites actually do get cooked toa safe temp. The sugar syrup is cooked to a temp of 248-250 and then added to the beaten egg whites. The syrup in essence "cooks" the eggs!
I don't think that meringue powder would work, but they do sell paturized powder egg whites that could work if you're still concerned. Hope that help...
Thanks! see, my first thought is that it would be okay like you said, but on the very bottom of the recipe, it says something about losing the heat to the bowl, so when it gets added it's no longer hot enough! Has anyone used the pasteurized egg whites? do you just add water to the powder? Sorry so many questions... there's just WAY to much butter in that recipe to goof it up and have to start over! (oooh but when i get it right...can't wait!) 
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