So, I am on a quest to cook through all my clipped recipes. So, this is one of the first I picked up, because I had the egg whites on hand. While making the meringue I noticed that it is actually an Italian Buttercream. You can tell by looking at the recipe that that may have been a little hard to tell, though. I don’t know what made me chose this particular one to try out, or why I bothered to write it out, when I have it in multiple books- it must have come with a glowing recommendation from someone. Who? I have no clue. If you know, please let me know!
I was in a rush, so I did not follow it too well. I used 11 egg whites, because that’s what I had on hand. I whisked to 160 on an instant read thermometer
,because that’s what eggs need to cook to. If I was working with raw egg whites, I am paranoid enough to use either powdered egg whites
or bean juice.
This is the sugar and the egg whites in my pan, starting up on medium heat, before whisking. I used a decent 4 qt All Clad pan
for this, because it’s perfect for finicky things like this. I did not let the egg whites come to room temperature, which is supposed to raise the volume, but I wasn’t planning far enough ahead for that.
