1 ½ cups sugar
3/4 cup champagne + 2 teaspoons
3 egg whites
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
Combine the sugar and 3/4 cup of champagne in a small saucepan. Heat over medium-high until boiling. Continue to cook until syrupy – it should drip off of a spoon a little more slowly than a liquid. Reserve 1/2 cup of the syrup, and use the remaining syrup for the next step.
Meanwhile, whip the egg whites on high speed in the bowl of an electric mixer, until frothy. When the syrup is ready, pour the syrup into the egg whites in a steady stream, with the mixer going. Continue to mix until thick, glossy meringue has formed, and the bowl has returned to room temperature (about five minutes).
Cut the butter into small pieces, and begin adding them to the meringue mixture, a couple of pieces at a time, mixing on medium-high speed. Continue until all the butter has been added. (It may begin to look a little curdled as you keep adding butter, but don’t worry, just keep mixing!). Finally, mix in the remaining two teaspoons of champagne. Use immediately.
© Half-Baked by Liz
*See related blog post here.