Can I Eat Meringue when Pregnant?
At a Glance:
⚠️ Concern: Traditional meringue is made with raw or lightly cooked egg whites, which may contain Salmonella bacteria.
🔥 Risk Level: Unsafe if made with raw or undercooked eggs. Safe if baked thoroughly or made with pasteurized egg whites.
✅ Safe Practices: Choose fully baked meringue, avoid raw or undercooked meringue toppings, and check labels for pasteurized egg ingredients.
Crisp on the outside and soft on the inside, meringue is a classic treat found on pies, cookies, and pavlovas. But is it safe to eat meringue during pregnancy? The answer depends on how it’s made. Meringue can be safe if baked fully, but risky if raw or undercooked.
Let’s break down the concerns and show you how to enjoy meringue safely while pregnant.
Why Meringue May Be Risky During Pregnancy
Traditional meringue is made from beaten raw egg whites and sugar, which are then either lightly cooked or sometimes just torched or used raw, like in soft pie toppings. Raw or undercooked egg whites can harbor Salmonella, a bacterium that can cause severe foodborne illness.
Pregnant individuals are more susceptible to salmonella infections, which can cause:
Severe dehydration
High fever
Gastrointestinal illness
Potential complications for the baby in extreme cases
When Is Meringue Safe?
✅ Fully baked meringues, like crisp meringue cookies, are safe because they’re cooked long enough to kill bacteria.
✅ Pasteurized egg whites (sold in cartons) are safe for making meringue since they have been heat-treated to destroy bacteria.
❌ Uncooked or lightly torched meringue, such as on some pies, should be avoided unless made with pasteurized eggs.
If you’re unsure how the meringue was made (for example, from a bakery or restaurant), it’s best to skip it during pregnancy.
How to Make Pregnancy-Safe Meringue
Use pasteurized egg whites (clearly labeled in cartons) if whipping meringue at home.
Bake meringues thoroughly until they are crisp and dry all the way through.
Avoid meringue toppings that are only lightly browned with a torch or broiler.
A Pregnancy-Safe Meringue Recipe
Baked Lemon Meringue Cookies
Ingredients:
4 pasteurized egg whites
1 cup superfine sugar
1/4 tsp cream of tartar
1 tsp lemon zest
Instructions:
Preheat oven to 225°F (110°C).
Beat egg whites and cream of tartar until soft peaks form.
Slowly add sugar and continue beating until stiff, glossy peaks form.
Fold in lemon zest.
Pipe or spoon onto parchment-lined baking sheets.
Bake for 1.5 hours until completely crisp and dry.
Turn off the oven, leave meringues inside to cool for another hour.
Conclusion: Meringue Can Be Safe—If Fully Cooked
Meringue can absolutely be part of a pregnancy diet if it’s made with pasteurized eggs and thoroughly baked. Avoid raw or undercooked versions to reduce the risk of salmonella and keep you and your baby safe.
If in doubt, ask about preparation methods or stick with baked meringue cookies from trusted brands.
Disclaimer: The content on this website is for informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions regarding your health, pregnancy, or medical conditions.
References:
FDA Dairy and Eggs - Food Safety for Moms to Be:
https://www.fda.gov/food/people-risk-foodborne-illness/dairy-and-eggs-food-safety-moms-be
Mother to Baby Fact Sheets - Salmonella:
