1 egg white
1/4 cup blueberry sauce + 1/3 cup blueberry sauce, room temperature
1/2 cup sugar
1 stick butter (1/2 cup), room temperature, cut into small pieces
Beat the egg white with an electric mixer until frothy, and peaks begin to form. Meanwhile, combine the 1/4 cup of blueberry sauce with sugar in a small saucepan, and heat over medium-high until it boils. Reduce the heat to medium, and cook until syrupy.
With the mixer going on high-speed, immediately pour the blueberry-sugar syrup into the egg white in a slow, steady stream. Continue beating until the mixture has returned to room temperature.
Without turning off the mixer, add the butter gradually. Beat until light and fluffy.
Add the remaining 1/3 cup of blueberry sauce, one spoonful at a time, while beating on high speed. Again, continue beating until light and fluffy.
© Half-Baked by Liz
*See related blog post here.