Royal Icing help

Joined Dec 23, 2010
I am new to cooking. This year I am attempting to bake cookies. Some of the cookies I am making are gingerbread and sugar. I was looking up royal icing recipes to frost them with.

My problem is I have found two different types of recipes ones that call for egg whites and ones without. With some warnings about uncooked eggs.

Well young children & elderly will be eating my cookies (well if they turn out well & i don't burn my house down lol)

Is it ok to use egg whites or should I be worried?

Joined Dec 23, 2010
If you are separating whites from yolks, there is the possibility of salmonella because whole eggs cannot be pasteurized. To avoid this, you can buy egg whites that come in a small carton that have been pasteurized and are therefore safer to eat. Another option is to use meringue powder in place of the egg whites (approx. 1 tbsp meringue powder = 1 egg white).
Joined Dec 23, 2010
My mistake! I've never heard of pasteurizing whole eggs in the shell before. I don't believe any local grocery stores here carry them.

I'm disappointed in your attitude, though.
Last edited:
Joined Sep 18, 2008
...I'm disappointed in your attitude, though.
My apologies, I was just surprised that you were not aware of pasteurized eggs, they've been available here for, oh say, at least 10-15 years.

I'll try to use more emoticons like /img/vbsmilies/smilies/wink.gif to clarify my posts.

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