I made a gingerbread house using store-bought gingerbread cookies (from Ikea, if it matters) and using just royal icing made from whipped egg whites, powdered sugar and vanilla paste. Because I couldn't find meringue paste being sold anywhere around me, I had to use the unpasteurized egg whites.
From the remaining icing I had, I made meringue kisses, which were pasteurized in the baking process.
Now I have a gingerbread house which was fun to make with the kids, but I'm afraid to give them to eat because of the unpasteurized eggs.
Will baking the house in the oven as I did with the remaining icing (90 deg C for 1.5 hours) to pasteurize it have any adverse effects?