Using raw egg whites. Place the egg whites and sugar in a heat proof bowl. 115 g raw egg whites, 225 g granulated white sugar. Bring some water to a simmer in a pot. Place the egg white + sugar bowl over the simmering water pot, and whisk for about 10 minutes until the egg whites are heated to 160°F.. Get the recipe for smooth and silky Swiss meringue buttercream now on Foodal. Prepare a double boiler. When the water starts to steam, combine the egg whites and sugar and cook over the steam, beating constantly with a hand whisk until all the sugar completely dissolves, and the mixture reaches about 145°F. Transfer the mixture to the bowl of.

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Put the sugar, egg whites and salt in a large clean bowl set over a pot of barely simmering water. Cook, stirring, until the sugar dissolves and the mixture reads 72°C on a thermometer. Transfer to a bowl/stand mixer bowl and whisk with an electric mixer on medium until thick, glossy and completely cool. Whisk in the butter, 2 cubes at a time.. While your meringue is whipping up, melt your dark chocolate over a double boiler or in the microwave (see note 2). Set aside to cool. Turn down your mixer to a medium speed (speed 6 on KitchenAid) and slowly add in the unsalted butter, about a tablespoon at a time (see note 6).