Italian Buttercream Meringue

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Preparation time:10 min
Cook time:  10 min                                     NON – VEGETARIAN
Cuisine: Italian

INGREDIENTS:
Egg whites – 3
Granulated sugar – 5 oz
Water – 100 ml
Unsalted butter – 8 oz
Vanilla essence – 1 tsp.
Cream of tartar – a pinch

METHOD
Take a deep bottom pan and add sugar and water. Boil it until it becomes thick in medium flame. While sugar syrup is cooking, separate eggs placing whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low to medium speed until foamy. Add cream of tartar, and whip on medium to high speed until medium to stiff peaks form, but not dry. With mixer running, add cooked syrup to whites in a slow, beating on high speed. Beat on high speed until steam from hot syrup stops, about 5 minutes. Add butter a tablespoon at a time, beating until smooth, approximately 4-5 minutes. Beat in vanilla, scrape down sides gently and beat again for 1 minute. Italian buttercream meringue is ready. 

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