This is my second try and I think it came out okay. It’s very light and it pipes beautifully (although I need practice!). I used a thermometer through out the process and didn’t mix in the butter until the meringue was 70degrees and the room temp butter was 60. I also waited longer between each addition of butter. The first time I made it, it separated. I don’t see any little pieces of butter so I think it’s a success!
