Please refer to one of our many answers on egg-white safety.

And Chantilly cream does not include an egg white, no matter what your recipe says. Chantilly cream is lightly beaten whipped cream that "barely mounds, and still flows - if quite heavily - from the whisk or beater." So says Madeleine Kamman, whose encyclopedic The New Making of a Cook has sadly gone out of print but should be on the shelf – or, because of its heft, in the weight room – of every serious cook.

Your recipe writer is sneakily inducing you to make a mousse, which often includes both meringue and Chantilly cream.