If you’re the paranoid type (welcome to the club), buy pasteurized eggs. They’re heated to a temperature that kills bacteria without actually cooking the egg. You can find them in cartons at the grocery store. They’re a lifesaver for homemade meringue buttercream or that French meringue you don’t want to bake.
Alternatively, you can make a vegan meringue using aquafaba—that’s the liquid from a can of chickpeas. It whips up exactly like egg whites, and here’s the kicker: it’s already canned and sterile. No salmonella, no anxiety. Just a weird, delicious miracle.
The texture trap
Let’s be real for a second. The biggest danger with meringue isn’t bacteria—it’s sweat. I’m talking about weeping meringue pies and soggy cookies. You can eat a slightly under-baked meringue, and you’ll probably be fine. But a weeping crust? That’s a crime against texture.
Make sure your meringue is baked until it’s dry and can be lifted off the parchment paper easily. If it’s soft and sticky? That’s a sign it’s actually raw inside. Bake it longer, at a low temp, until the sugar caramelizes just a bit. Your stomach will thank you.
Is Meringue Safe When Pregnant? Pavlova, Pies + More - Pregnancy Food
