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Uncooked eggs in icing and marzipan

From: Suzanne

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I've noticed that most recipes for Royal Icing (other icings too) and Marzipan call for egg whites or eggs that are never cooked. My husband is concerned about salmonella and doesn't like the idea of my using raw eggs. Is there anything I can substitute for them and will this change the consistancy? Someone posted a note about frozen egg whites? Would this solve the problem and where do I get them? Thanks!