There has been considerable controversy over the use of meringue powder. Cottage food operators across the nation are not about to use it. And today we are going to address the primary reason it’s off limits. Let’s take a look at what makes up meringue powder. Even though there are stabilizers it is still not safe. Yes, the dried egg whites are heated (pasteurized), that does not make it safe enough either. One of the reasons Cottage Food Laws ban meringue powder is it can impact the health of consumers. Like, the elderly, young children, and individuals with compromised immune systems.
It’s not like the Cottage Food Agency that regulates cottage foods wants to make your life miserable. The health of the consumer is always the first consideration. Cottage food operators are not inspected like commercial establishments. You never know who is going to eat a product made with meringue powder. And for your state Cottage Food Agency, they would rather be safe than sorry.
Plus, there’s the issue of liability associated with using a high-risk ingredient like meringue powder. If someone becomes ill due to the use of meringue powder, what will you do? Are you caring enough insurance to protect you and your family? A customer may not think they have a compromised immune system until it’s too late. Always remember, the goal is to keep the consumer safe. You must prepare low-risk foods that don’t cause foodborne illness.