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Prep Time: 17 Minutes Cook Time: 5 Minutes |
Ready In: 22 Minutes Servings: 6 |
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From Martha Stewart Ingredients:
4 large egg whites, room temperature |
1 1/4 cups sugar |
3/4 lb unsalted butter, softened, cut into small pieces |
1 1/2 cups fresh strawberries, pureed |
Directions:
1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).
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