Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 egg whites
- 300 g white granulated or superfine sugar
- 400 g unsalted butter , at room temperature and cut into small chunks
- Flavorings/extracts, as desired
Directions
Combine the egg whites and sugar in a heat-proof bowl.
Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
Beat in any desired flavorings.
Use buttercream as desired.