Recipe courtesy of James Rosselle
Episode: Sweet 16
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50 min
20 min
30 min
butter cream for 1 (9-inch) cake



Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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