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

BluePreludeNibbler

I learned to decorate cookies in Peru and in the 70s, no pasteurized eggs of any sort then. After many years of not decorating, I decided to start again, and now I can't stop!
Because I live in Pompano Beach, FL (SE Florida) where the constant humidity makes it impossible for anything to dry properly, I have to 'bake' my cookies after they are done at 145F to 150F (60C to 65C) for about 10 - 15 minutes.
I also use raw egg whites, because that is what I am most comfortable using, but times have changed and Salmonella looms in my mind.
I did a little research and found this article that explains how to pasteurize eggs, and I think because I have to bake my cookies at the end, I am in fact pasteurizing my Royal Icing egg whites.
Page 9 of the following study published by the American Egg Board. https://www.aeb.org/images/Pasteurization_Manual.pdf

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