"This recipe is definitely for someone that owns a stand mixture. I didn't have any problem like other reviewers here with separation - I think it may have been that their eggwhites were whipped too long (into stiff peaks and not soft peaks. If you are to do overdo anything in this recipe, I would cook the sugar mixture longer - it still comes out perfect at a hardball stage.

I have only one comment. I am a fan of unsalted butter (unsalted butter is usually of better quality than sweet cream since salt tends to hide impurities - therefore I had to add the salt (I added 1/4 - 1/2 tsp. when I was about 1/2 way through adding the butter. Not all of it dissolved. I think if I make this again I will get sweet cream European butter instead (faaaaabulous flavor!) - or add the salt to the vanilla to dissolve....

"This recipe is definitely for someone that owns a stand mixture. I didn't have any problem like other reviewers here with separation - I think it may have been that their eggwhites were whipped too long (into stiff peaks and not soft peaks). If you are to do overdo anything in this recipe, I would cook the sugar mixture longer - it still comes out perfect at a hardball stage.

I have only one comment. I am a fan of unsalted butter (unsalted butter is usually of better quality than sweet cream since salt tends to hide impurities) - therefore I had to add the salt (I added 1/4 - 1/2 tsp.) when I was about 1/2 way through adding the butter. Not all of it dissolved. I think if I make this again I will get sweet cream European butter instead (faaaaabulous flavor!)