Fuzzy Memories? : Eggless Solution?

Two of my family’s favorite desserts are fruit sorbet and chiffon pies. I have not made these desserts in years because they are made with raw egg whites. This year I am looking for safe ways to make these old family favorites. Is there a way to make chiffon pies by beating and cooking the egg whites in a manner similar to making 7-minute frosting? Would that kill the bacteria? Does freezing the sorbet kill the bacteria in egg whites? If so, could I simply freeze the pies, then defrost them to serve them?

Are there other solutions?

--ELEANOR KAGAN

North Hollywood

Sorbets are easily made without egg whites; pureed fruit, sugar and, often, lemon juice are the only ingredients most recipes call for these days. Cooking egg whites in the manner of a 7-minute frosting would not work for a chiffon pie; neither would egg substitutes, which contain both egg whites and yolks. Powdered egg whites might work, but these are used primarily in industrial kitchens and are not available to most consumers.