I used to make a frosting pretty much identical to this back when I was in high school... But the whole salmonella thing does scare me a bit... I've read a posting by the American Egg Board on another site that simply adding the hot sugar syrup doesn't bring the egg whites up to a high enough temperature required to kill salmonella (160ºF). They reccomend a technique using a double boiler and beating the eggs while cooking untill they reach 160ºF - which of course would mean using a candy thermomter or something... Sounds like alot of headache to me... So my question is, has anyone used the pasteurized liquid egg whites for this recipe? - the kind that come in a little milk-carton-like container? - and if so... How did it work out? I'm curious, because of a statement on the carton that says due to the heating process during the pasteurization process, they're not recommended for meringues or angel food cakes... Yes, pasteurized whites work just fine. I used these for years in commercial bakeries. Give them a try. Frank @ KAF.

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