Recipe Series One – Blood Orange

Instructions

1. Whip the egg whites with the first sugar (50g) until medium stiff peaks form.
2. In a sauce pot combine the water and second sugar (150g) and heat until the syrup reaches 240F.
3. Stream hot sugar syrup into meringue, while the mixer is on high speed. Whip until stiff and glossy. Place meringue into the refrigerator to cool to below 30C/86F.
4. Slowly feed the cold butter into the meringue. Buttercream will start looking wet and broken, do not worry. Whip until the buttercream comes back together and all the moisture is reabsorbed. Do not whip past that.
5. At this point add in the blood orange juice and mix until just combined. Now you can use the buttercream to pipe some gorgeous pink flowers!