Has anyone tried using straight egg white powder? Even calling it egg white protein powder (as it's very commonly sold?). I do not make cookies or royal icing, but do use egg white protein powder in my products, and I'm hoping this ingredient would pass under the cottage law. I have yet to apply (moving to Cali soon though). Any thoughts?
Yes, I have and it works great. However, if California does not allow meringue powder, I can't see why they would allow egg white powder, which is an ingredient of meringue powder and likely the ingredient they are most concerned about. (I'm not sure why, as the whites are dehydrated, and all risk of salmonella has been virtually eliminated . . . but I long ago stopped trying to understand the irrational behavior of bureaucrats! )