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.
Hi, Mellisa F., Congrats on making your first post. I look forward to many more to come!
Welcome, Mellisa, so glad to have you here! I hope you enjoy the site!
Meringue powder is dehydrated egg whites (plus some other stuff), which have been heated, so the whites in them are not raw. I am no allergy expert, but I suspect the dehydrated whites would not be a problem for that person. Even so, it's dangerous to assume, so you are wise to add ingredient labeling to your packaging, and when customers order, it's also good practice, I think, to ask if they have any allergies to the ingredients you typically use.
My county won't allow meringue powder in the icing - because it contains eggs. I think they are wrong on their reasoning, but since I am not a scoff law, I use an alternative aquafaba (chick pea brine). There are numerous recipes out there and a Facebook page devoted to the miracle liquid. Very popular with vegans. Here is a link to the recipe I use...I actually think it tastes better than the regular royal with eggs. You should play with it first and see if you like it. Thin with water for flooding, etc. I find it tends to be a bit too wet according to the recipe - adjust as you see fit. Good luck...