INGREDIENTS

INSTRUCTIONS

EQUIPMENT
In small saucepan, combine sugar with 1/3 cup water, and cream of
tartar. Stir to wet sugar. Cover and bring to a simmer over medium
heat. Simmer, covered, without stirring, for about 1 minute to
dissolve sugar. Uncover and wash down the sides of the saucepan with
a wet pastry brush. Cook until syrup registers 242 degrees (the upper
end of the soft-ball stage) on a candy thermometer. Or cook until you
can blow a bubble (resembling a soap bubble) by dipping a slotted
spoon into the syrup, holding it up, and blowing gently but steadily
through it.
Meanwhile, in a heatproof, stovetop-safe bowl (a stainless steel
electric mixer bowl is ideal, otherwise a stainless steel bowl
suitable for using with a hand held electric mixer) beat eggs until
pale and thick; set aside. Just before syrup reaches 242 degrees,
begin beating eggs again on medium speed. When the syrup is ready,
remove it from the heat and pour it in a thin steady stream over the
eggs, beating constantly. To avoid splashing hot syrup on yourself or
all around the sides of the bowl, pour it next to the beaters. Stop
beating and place mixture on the stove over medium heat. Cook,
stirring constantly with a whisk (to avoid scrambling the eggs) until
mixture registers at least 160 degrees on insta-read thermometer,
about 3-4 minutes. Remove from heat and continue beating with an
electric mixer until mixture cools to room temperature.
Divide butter into 1-tablespoon sized lumps. Add butter, a few pieces
at a time, continuing to beat until mixture is smooth and spreadable.
Busted and entered for you by: Bill Webster
CHEF DU JOUR ALICE MEDRICH SHOW #DJ9149
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“As a former fetus, I oppose abortion…”