Originally Posted by tastycakes
Squirrelly, I just realized that Sparklycakes is in Ireland....I just bought a couple of British made cookie books and the royal icing recipes call for raw egg whites or 'pasteurized egg white product'. I don't think there is as much concern about Salmonella as there is overseas as there is in North America. Whenever I travel to Italy I still get shocked when I go to the grocery and the eggs are out on a shelf! Even in summer!
I think the Pasteurized Egg white product is what she is best off using in terms of close proximity to meringue powder without the other ingredients.
Yes, I was around when it was safe to use fresh egg whites, haha, the good old days!