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  • 1 cup strawberries
  • 3 egg whites
  • 2/3 cup granulated sugar
  • 1 3/4 cup unsalted butter



Step 1

In blender or food processor, puree berries, strain through fine sieve and set aside.
In heat proof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook whisking until thermometer registers 110 degrees F/43 degrees C, or fingertip can remain in mixture for no longer than 10 seconds, about 1 minute. Beat with heavy duty or stand mixer until cool, about 10 minutes.
Beat in butter, 1/4 cup at a time, until satiny (if mixture seems to curdle, continue beating in more of the butter and mixture will come together); beat in strawberry puree.


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