American Baker in Germany

 This is my recipe for chocolate Swiss meringue buttercream. Very decadent. Very delicious. Still light and fluffy. Chocolate Swiss Meringue Buttercream: 7 egg whites 2 cups (400g) sugar 2 cups (500g) butter 1/2 tsp salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 200-400g dark chocolate (melted, but not hot) Separate your eggs. You only want egg whites. Put them in a heat-proof bowl (either metal or glass). Whisk together egg whites and sugar. Also add the vanilla sugar at this point if you are using it. Heat the mixture over a double boiler (baine marie) until the sugar grains are no longer tactile and the mixture is hot to the touch. Whip the meringue to stiff peaks. It should look glossy and gorgeous when it's ready. Add the butter a tablespoon at a time until all the butter has been incorporated and there are no more chunks. The mixture will probably be quite thin at this point. If you haven't already melted your chocolate, you should do that at this point. Continue to b...