I found a glaze recipe (for cupcakes) that calls for confectioners' sugar, one egg white & food coloring. Isn't it dangerous to use raw egg whites in a glaze recipe? I don't want to use it if it's going to make someone sick (especially pregnant ladies!). This recipe came from a published cupcake cookbook. What are your thoughts?

Here's the scoop from the American Egg Board:

http://whatscookingamerica.net/Eggs/RawEggs.htm

HTH