Make meringue safely

JERRY ANNE DI VECCHIO,  – September 16, 2004

When eating raw eggs became cause for concern, a number of popular dishes got pushed aside, including cloud-light chiffon pie, which depends on whipped egg whites for its volume and fluffy texture. Now the pie can safely return. Pasteurized dried egg whites ― once difficult to find ― are available in most supermarkets and do an impressive job. One product (Just Whites) is pure dried egg whites; another (made by Wilton Enterprises) is a meringue powder. Whipped into a plain meringue, either mixture tastes of processing. But with a flavorful dose of berry purée and a little whipped cream to smooth over the issue, this cool summer treat offers pure pleasure ― no caution required.

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