Contributed by Asmodeus
This is calculated in the amount needed for a
First, put on the syrup. Mix sugar and water in a heavy bottomed pan, bring to a boil stirring constantly until sugar is dissolved, then lower to medium heat and cover just for a couple of minutes, till steam washes the sides of the pan. Cook till hard ball (250)--if you don't have a candy thermometer, get one!
After you start that, put the eggs and egg yolks in a mixer, and beat at high speed until very thick and tripled in volume (at least). If you have a kitchenaid you can order a bath for it--this is exactly what it is for. As you mix, put hot water in the bath and you will get LOTS more volume LOTS faster.
Turn mixer down to medium speed. SLOWLY and CAREFULLY pour syrup into eggs steadily, then turn up on high and beat beat beat beat beat until just below room temp (again, putting ice in the bath helps) .
Add flavoring here.
With mixer still on high, add butter piece by piece, mixing each one in thoroughly. Refrigerate.
This page last updated 08/192003/