I wanted to try to improve the taste of RI by using egg whites instead of meringue powder, but didn't want to use raw eggs. Has anyone used the pasteurized egg whites sold in a carton? Any changes necessary to the RI recipe?

add 1/8 tsp cream of tartar per egg white (or equivalent amount of liquid egg whites in carton)

ok...thanks. So are you saying that if the recipe calls for egg whites, lemon juice and powdered sugar, I could use pasteurized egg whites in place of the raw egg whites, adding the c of t along with the lemon juice and powdered sugar?

I'd use the cream of tartar and eliminate the lemon juice.

Thanks for that idea...that's what I did and it turned out great. Used 6T pasteurized egg whites, 1 tsp vanilla, 4 c. powdered sugar and 1/4tsp cream of tartar.