I want to make some cookies with royal icing but have never tried it before. I will be serving them to kids and don't want to use egg whites because it seems dangerous to me.

Have any of you tried using egg white substitute? How did it turn out? I use regular egg substitute in some other recipes and notice in some it has a weird taste.

Thanks!

I use meri-white which is the English version of meringue powder and it turns out fine every time

I use the meringue powder also in my frosting and cake mixes, I have never had a problem!!!!!!!

Meringue powder or Just Whites are perfect for royal. They tend to have an odor, but adding a flavoring of some kind, takes care of that.

If you want really white, use lemon, almond or other clear extracts. I don't like clear vanilla, but it can also work fine. I generally use regular vanilla, which tastes better, but makes a slightly more cream colored "white"

JoAnn

Hey, Catty! I'm so glad to see this post. I am freaky freaky about using anything that could spoil in my icing. I don't even like to use milk or butter because I'm worried about it going bad. I'm so glad to know I'm not the only one who's worried abuot this!

I've use dried whites for royal and it was fine. Royal doesn't really taste that great anyway, IMHO. I've been told it is good to add a small amount of lemon juice to raise the acidity. Sometimes I do and sometimes I don't, it doesn't seem to make a big difference.