5 (10 Tbsps) large egg whites
3/2 cups sugar
6 sticks butter, cut into 2" pieces, (moist on the outside, cold on the inside)
2 tsps vanilla (10 mL) (optional for mocha/raspberry)
1/4 cup cold coffee (60 mL) (optional for mocha)
2 tsps (?) (10 mL) coffee extract (optional for coffee)
2 Tbsps (?) raspberry preserves or crushed/strained (use more?) raspberries (optional for raspberry)
Equipment:
Whisk or hand mixer
Double boiler (usually saucepan with water)
Stand mixer (much preferred) with wire whisk and paddle attachments
Spatula
Directions:
Note: temperature is important!
Whisk egg whites and sugar lightly over a double boiler until hot to the touch (about 140 degrees F). Put in room temperature stand mixer bowl, and whip with wire whisk at medium-high until doubled in size and the meringue forms very soft peaks. Switch the whisk to the paddle attachment. Add half the butter immediately and pulse the mixer around three times until the meringue covers the butter. Add the rest of the butter and pulse a few more times. Start the mixer on low, increasing the speed every ten seconds until it is on medium-high. Continue until the mixture is light and fluffy, then stop and scrape the mixer bowl. Set the speed to low and add any flavorings, running for about 45 seconds, then set to medium-high and run for 45-60 seconds. Will melt relatively quickly at room temperature - keep cool and serve iced foods immediately.
Servings:
Makes about enough to ice a normal-sized cake. Can be stored in the freezer if there is extra - make sure it comes to room temperature before you rewhip it or the butter can separate. But that can be fixed by heating a small portion of it, adding it back, and whipping again.
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