Buttercream Mousseline/Cookies and Cream |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 cups sugar |
2 tablespoons meringue powder |
5 egg whites |
1/4 cup corn syrup |
1/2 teaspoon cream of tartar |
1 1/4 cups butter, room temperature |
3/4 cup shortening |
1 tablespoon plus 1 teaspoon vanilla extract |
1 vanilla bean, seeds scraped |
10 chocolate sandwich cookies, crushed (recommended: oreo) |
Directions:
1. 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.
2. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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