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[quote=Anonymous]This recipe is good. It's stiff, but not rock hard. Nice taste. http://www.marthastewart.com/356531/swedish-gingerbread-house You can use pasteurized egg whites or meringue powder in the royal icing if you're worried about salmonella. The recipe above uses caramel syrup to hold the structure together. We make and eat gingerbread houses every year and it's definitely worth the time to bake them - tastes sooooo much better than the store-bought kits. [/quote]
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