Skip to main content

All Things Allergies

Hello, my name is Mellisa. I am a new member who is so excited to join this site to connect with fellow cookie decorators. I am a school teacher by day and a cookie decorator by night.  I have always been very cautious when it comes to using certain ingredients due to nut allergies.  However, I recently made cookies for my class and realized that one of my students had an egg allergy.  He was able to consume eggs in baked products, but could not consume or touch anything with raw egg.  So, this brings up a question.  Has anyone ever been concerned with using meringue power in their royal icing since it contains raw egg white powder? When making cookies for people, how do you alert them of allergens?  Do you print individual labels on cookie favors or other packaging? Your feedback is greatly appreciated.

Last edited by Mellisa F.
Original Post
×
×
×
×