1cup n 1 tsbp sugar
Pinch of salt
150 gm unsalted butter room temp cut into cubes
1.5 tsp vanilla extract
1. Cook egg whites, sugar and salt in double boiler. Whisk constantly with hand mixer until all sugar dissolves and reached 140F (60C) Temperature is to insure egg white is safe enough to consume.
2. Transfer mixture to a standing mixer and beat at low speed for 3 mins. Continue beating and increasing speed gradually for another 8 mins until mixture is fluffy and glossy and TOTALLY COOL. Do not mix butter when meringue is still hot as it causes the mixture to curdle. Touch the bottom of the bowl to check temperature.
3. With mixer on medium low speed, add butter a few cubes at a time mixing well after each addition. (If u notice the mixture to curdle, just keep beating). Continue until mixture is light and fluffy.
4. Once all butter is in, continue adding vanilla and food coloring if desired. Scrape and mix until completely smooth.
5. You can also change to paddle attachment and mix at medium low to remove air bubbles.
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