If icing weren't tempting enough, we have Grand Marnier and hazelnut to spice up the mix!
Difficulty: Intermediate
Servings12cupcakes
AuthorMonica C
Ingredients
4Large Egg Whites
¾cupGranulated Sugar
1PoundUnsalted Buttercut into 1-inch cubes, room temp
1teaspoonpure vanilla extract
1cupof hazelnut chocolate
3ozGrand Marnier
Instructions
Chop and make sure there are no large pieces of hazelnut and have it melted and cooled before starting (I blitz mine to a fine grind)
Whisk the egg whites and sugar over a heatproof bowl placed over simmering water until the candy thermometer reads 140 F
Pour the egg white and sugar mixture into stand mixer with the whisk attached. On medium-high speed, whisk until doubled in volume and holds medium peaks, 8-10 minutes
Adjust the speed to low and add the butter one piece at a time until combined while increasing speed slightly.
With medium speed, add the Vanilla Extract and Grand Marnier until combined for about a minute.