Buttercream Mousseline/Cookies and Cream

Ingredients

• 2 cups sugar
• 2 tablespoons meringue powder
• 5 egg whites
• 1/4 cup corn syrup
• 1/2 teaspoon cream of tartar
• 1 1/4 cups butter, room temperature
• 3/4 cup shortening
• 1 tablespoon plus 1 teaspoon vanilla extract
• 1 vanilla bean, seeds scraped
• 10 chocolate sandwich cookies, crushed (recommended: Oreo)

Directions

Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.