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I have a wonderful chocolate mousse recipe that I haven't made for several years because the egg whites are uncooked and I'm worried about salmonella. Is there some way around this problem?

G.B. Coral Gables, FL
To reduce the risk of salmonella in uncooked egg whites, you need to gradually heat them to 140°F and the temperature maintained for 3-1/2 minutes to destroy the bacteria. This should be done gradually, and the temperature kept low, so that you heat them enough to kill the bacteria without scrambling them into an omelette. In a large heatproof bowl set over a saucepan of barely simmering water, combine the egg whites, cream of tartar, and sugar (if the recipe calls for it). Beat constantly with an electric mixer at low speed until an instant-read thermometer registers 140°F, about 4 minutes. Increase mixer to high and continue beating over the heat for a full 3-1/2 minutes. Remove the bowl from the heat and continue to beat the meringue until it has cooled, 3 to 5 minutes, adding any flavorings. Proceed with the recipe.
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