Reply to "Egg Whites - Health Concern in Royal Icing?"

MamaMousieNibbler

Hiya everyone and Happy Mother's Day. Like Wabieshad, I use pasteurized whites from a carton. I just feel better about using them.
Not sure about others, but when I make Swiss meringue frosting, I do like to get egg whites up to 160, but that's with granulated sugar in it. Without that sugar, I'd think (maybe?) they would cook like Julia said. If you try it and it works, please let me know!
Have a splendid day <3

5/13/184:05 AM

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