I am inquiring about the health factors when making royal icing with egg whites. Most recipes/blogs that I read clearly state to use MP (meringue powder_ if the cookie will be served to a pregnant lady, child, or immune-sensitive persons.
Does anyone have any science backing up the above statement? Any advice you can give would be great! I prefer the taste of royal icing with egg whites and it is cheaper than MP, but don't want to potentially harm anyone!