In a medium pot, add at least 1-inch of water and bring to a simmer.
Clean steel mixing bowl from your stand mixer thoroughly to remove any grease. Add 4 egg whites and 1 cup of sugar and whisk together. It is extremely important to use freshly separated egg whites. Carton egg whites will not whip properly.
4 large Egg Whites, 1 cups Granulated Sugar
Place mixing bowl over the pot of simmering water, creating a seal over the pot (the bowl should not be touching the water).
Whisk the mixture constantly until it reaches 160℉. The sugar should be fully dissolved (you should not feel any sugar granules when rubbing the mixture between your finger tips). The mixture will feel hot to the touch.
Remove the bowl from the pot and wipe the water from the bottom of the mixing bowl. Transfer the bowl to the stand mixer fitted with the whisk attachement. Beat on medium-high speed until stiff glossy peaks form.
Place bowl in the fridge to cool meringue to room temperature. Warm meringue will melt the butter.
Once the bowl feels cool to the touch, switch to the paddle attachment. At medium speed, add butter by 1 inch cubes at a time. Add it as fast as it is absorbed. Once all the butter is in, scrape down the sides of the bowl and continue beating until it reaches a thick whipped consistency. If the mixture looks lumpy or liquidy, keep beating until smooth, thick and whipped.
1 cup Unsalted Butter
Add vanilla extract and salt and mix on medium until incorporated.
1 tsp Vanilla Extract, ⅛ tsp Salt
Add banana puree to taste. If you like more banana flavour then add more banana puree.
¼ cup Bananas
