At some point in baking—especially if you decorate cookies—you’re going to run into the question: Egg whites or meringue powder? I avoided thinking too hard about it for a long time. I used what was easiest, what I saw others using, or what I happened to have on hand. But the more I baked, decorated, and paid attention to results, the more I realized this choice actually matters. Not in a dramatic way—but in a details matter way. Shine. Texture. Ease. Cost. Safety. Flexibility.All of those come into play, especially when you’re baking at home and not in a commercial kitchen. So let’s talk about it—honestly, practically, and without overcomplicating…