Ingredients
- 4 eggs whites
- 1 cup sugar divided 3/4 cup for the sauce pot and 1/4 cup for the mixing bowl
- 1/4 cup water
- 1 pound unsalted butter softened until room temperature
- 1 teaspoon pure vanilla extract
Preparation
Step 1
Put the whites in the bowl of a heavy duty mixer.
Put 3/4 cup sugar into a saucepan and moisten with the 1/4 cup of water. Have a brush and small container of water for brushing sugar crystals down the sides of the pot. Begin to heat the sugar and water.
Start to whip the whites on the machine at the same time that you begin to cook the sugar. The sugar syrup needs to each a temperature of 240 degrees F. The egg whites need to be whipped to stiff peaks, lower the speed to medium and add the 1/4 cup remaining sugar. Then whip to glossy stiff peaks. Pour the sugar syrup into the whites slowly in a thin stream to avoid getting the syrup on the side of the bowl or on the whip. Pour the syrup in between these.
Allow the sugar syrup/egg white mixture to whip until cool and then add the softened butter in small chunks.
When fully incorporated, add the vanilla.