7 extensive (210 grams or 7 oz) egg whites
2 containers (400 grams) granulated sugar
1½ containers (3 sticks or 340 grams) unsalted margarine, softened*
2 tsp vanilla concentrate
¼ tsp salt (we utilize non-iodized fine ocean salt)
In a medium pot, include no less than 1-inch of water and convey to stew.
Altogether wash and dry the stainless steel blending dish from your stand mixer* (you don't need oil touching meringue). Include 7 egg whites and 2 containers sugar and whisk together. Place blending astonish pot of scarcely stewing water, making a seal over the pot (bowl ought to be over the steam, not touching water). Whisk continually until the point that blend achieves 160˚F (takes around 3 min). Sugar ought to be completely disintegrated (you ought not feel any sugar granules when rubbing blend between fingertips). Blend will feel hot to the touch.
Wipe water from base of blending dish and exchange bowl to stand blender fitted with whisk connection. Beat on medium-fast until the point when hardened polished pinnacles shape (around 15-20 min) and base of the bowl feels totally at room temp and not warm (imperative: warm meringue will soften the spread).
When bowl is at room temp, change to paddle connection, decrease to medium speed and include margarine 1 Tbsp at once, including it similarly as quick as it is consumed by meringue. When all margarine is in, rub down the bowl and keep beating until the point that it achieves a thick whipped consistency (3 min on med-fast). In the event that it looks uneven or liquidy by any stretch of the imagination, continue beating until smooth, thick and whipped.
Include 2 tsp vanilla concentrate and ¼ tsp salt and blend on med-high until joined (around 1 min).
*Butter ought to be mellowed at room temp around 60 minutes (pretty much relying upon your room temperature). It ought to be marginally cool to the touch and not excessively delicate or warm. In the event that too delicate, refrigerate for 10 minutes on end.