Hi all,

If you are really worried about the possibility of salmonella, you could
prepare them the way you would for an uncooked merengue.

Put the egg whites in a bowl.  Rest the bowl on a pot with boiling water.
Whisk the egg whites until they come up to 160 degrees.  This is not enough to
cook them, but enough to kill of any possible bacteria.  The trick here is
keeping the egg whites moving constantly so they stay clear while holding onto
the thermometer and the bowl and the pot all at the same time.

But seriously, I 've heard from a few chefs that the salmonella thing has been
overblown. (no pun intended.)  Does anyone out there know if this is a real
concern?

TIA,

Chris Gurzler