There’s a lot of contradicting evidence revolving around the use of raw white eggs for a meringue, and then consuming it as is without baking it. Most experts believe it is safe for consumption as long as it has not been sitting out on the counter for hours. Others believe that raw eggs (even if they are whites) can pose a risk of salmonella infection.  If you are worried about the risk, you can use pasteurized egg whites which are available at most grocery stores, and use them instead.