HI fellow chocolate lovers! I made this recipe last week using eggwhites from a container and baked them about 20 minutes. Today I used real egg whites and baked them 15 minutes till they were just set in the middle as the recipe stated. Well, they ARE yummy but when I cut into them after they cooled they seemed almost raw. Fudgy, yes, but is it safe? I'm thinking since we only use egg whites and not the yolks, undercooking it wouldn't pose a risk of salmonella. Let me know your thoughts-of course, I've already inhaled some, so it may be too late
-------------------- "Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
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