I was making macarons and left some eggs out to reach room temperature. They were out for about an hour and a half (and they "sweated" a bit, I also put them in some warm water to come to room temperature quicker), then after using just the egg whites in the mixture, the batter sat out for about another hour and a half to harden before baking.
I live in the US and I know the FDA is really stringent on supermarket eggs not being left out for longer than 2 hours, but how much of a risk do I carry now? The Macarons have been baked (and they turned out nicely), but I'm a little afraid to let my roommates eat them if I've possibly put them in greater danger of salmonella poisoning.
If it helps, the eggs I purchased were cage-free.