I trained in pastry in Canada and France, and very rarely saw/made a product that had raw eggs, in any form. Sugar acts to blanche eggs, but usually if you are to blanche yolks with sugar, they're whipped over a bain marie until they reach ~65C. You definitely pasteurize them. Even swiss meringue is only used if it is going to be baked, the preference is for italian meringue which you add sugar syrup at 117C to the whipping whites. As such, all my experience has led me to avoid using uncooked eggs. I have seen SO many examples of uncooked eggs from American cooks, recipes and cooking shows...it is always alarming to me.

I trained in pastry in Canada and France, and very rarely saw/made a product that had raw eggs, in any form. Sugar acts to blanche eggs, but usually if you are to blanche yolks with sugar, they're whipped over a bain marie until they reach ~65C. You definitely pasteurize them. Even French meringue is only used if it is going to be baked, the preference is for italian meringue which you add sugar syrup at 117C to the whipping whites. As such, all my experience has led me to avoid using uncooked eggs. I have seen SO many examples of uncooked eggs from American cooks, recipes and cooking shows...it is always alarming to me.