Royal Icing help

Discussion in 'Pastries & Baking' started by moonkissed, Dec 23, 2010.

  1. moonkissed

    moonkissed

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    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?

    Thanks!
     
  2. mercedesx

    mercedesx

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    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).
     
  3. petemccracken

    petemccracken

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    Really? Then http://www.safeeggs.com/ must be a scam, right?
     
     
  4. mercedesx

    mercedesx

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    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: Dec 31, 2010
  5. petemccracken

    petemccracken

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    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.
     
     
  6. homemadecook

    homemadecook

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    You can refer to this link if you want to save time also. :)