
1 1/2 sticks (170 gr) butter at room temperature
4 oz (120gr) cream cheese, softened
3 egg whites
1/2 cup (100gr) sugar
2 Tb water
1 tsp vanilla extract or vanilla paste or 1/2 vanilla bean split open
and seeded.
In the bowl of stand mixer, whip the egg whites until they have soft peaks. In the meantime, combine 2 Tb water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, the same way, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean.
They came out perfectly, and taste just like little concentrated bites of red velvet cake.
1 comment:
I'm jeal-y. Here I sit eating cafeteria soup and salad bar...
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