This is my second time baking this using the same recipe but this time I used real buttercream icing suggested by one of the reviewer from the Philippines. I whipped 1c.unsalted butter until light and fluffy add 1/4 c. of powdered sugar a pinch of salt and a teaspoon of clear vanilla. The icing is not too sweet just right for the very sweet meringue. I added 1/2c. almond (chopped)in the icing and freeze it before eating. It reminds me of Goldilocks sansrival . Just a tip , I greased and flour the foil and baked the meringue for 10-13 more minutes,adjust oven rack in the middle and rotate the pan halfway. Remove the meringue while its hot and place them on a wire rack to cool.Thanks for the recipe. I think the yolk and butter mixture for the icing is way too sweet and heavy.
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This is my second time baking this using the same recipe but this time I used real buttercream...