Swiss buttercream is typically made with just five ingredients: egg whites, sugar, butter, vanilla, and salt. By using the egg whites, the result is a consistency that is super light and airy.

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

In a small bowl add eggs, vanilla, and coffee grounds. Mix together ... Allow cookies to cool completely before filling with ...

Inspired by Tom's bake on the show, this easy-to-make Victoria sponge is filled with strawberry jam and custard buttercream icing ... sugar, eggs, flour, baking powder and milk together until ...

Macarons feature meringue in two places: whipped into the base to make the cookies and in the buttercream filling. When making the fluffy egg white confection, you must hit the exact temperatures ...