I was wondering if anyone has used meringue powder instead of egg whites. I am thinking about making a cake with this icing for an occassions ,and I am pregnant and there will be some young kids there and don't want to take chances. I personaly haven't come across any pasterized eggs here in Canada. Any sugestions besides usisng a differnt recipe?

I use the "Simply Whites" egg whites sold in milk cartons. They are pasturized! Why bother having all those egg yolks left over?

Thanks for all your help.

you can also "cook" the egg whites over a double boiler while whisking constantly until you get up to the right temp. to kill the bacteria (sorry, I'm not sure what temp). Just make sure to whisk quickly and use a thermometer.

I believe the temp is 160 degrees