I have 2 recipes that are wonderful desserts, but they both use uncooked beaten egg whites. The recipes have been around for a long time, and I am wondering if it is safe to serve these desserts. I appreciate your help.

I checked with our Nutrition and Wellness Educator and the advice given was to not use raw egg whites or yolks in any recipe. You may, however, substitute egg beaters or powdered, pasturized egg whites. The powdered egg whites will whip up just like the raw egg whites do when you add water, but will not have the possible presence of salmonella. They can be purchased at cake and candy supply stores and may also be available in your regular grocery store with in the baking supplies aisle.