Directions

Conventional

1. Combine egg whites and sugar in clean heatproof bowl. Place the bowl over a saucepan of simmering water. Bowl should fit snugly.

2. Constantly whisk the egg white and sugar mixture until the mixture reaches 65°C. If you don’t have a thermometer you can rub some mixture between tour fingers and if the sugar has dissolved and the mixture is hot to touch, it’s ready.

3. Remove the bowl from the heat and whisk until white, fluffy and cool with an electric mixer. This step will take between 10 - 15 minutes usually. We are looking for stiff peaks.

4. When thebowl feels cool to touch (you can chill it if you wish to make sure it is cool as you don’t want the butter to melt) start adding the butter a piece at a time and beat well after each addition. Don’t worry if the mixture looks split or soupy, just keep beating and it will eventually become smooth.

5. Once the buttercream is silky smooth mix through the Biscoff spread and it’s ready to pipe.

Thermomix

1. Add your sugar and egg white to the TM bowl with the butterfly in place. Set the temperature to 70°C for 8 minutes on speed 3.5. MC out.

2. Set the time for 10 minutes and continue to whip the egg whites at speed 3.5 with no heat. MC out. You must allow the mixture to cool before adding the butter.

3. You can place your bowl in the fridge at this stage for approximately 30 minutes to chill the mixture.

4. Once the mixture has cooled, at least doubled in volume and peaks have formed slowly start adding the cubed butter into the TM bowl a little at a time wile the butterfly is spinning at speed 3.5. Don’t worry if the mixture looks like it has separated it will comme together with more mixing.

5. Once the buttercream is silky smooth mix though your Biscoff spread.