The studio batch every LAYER'D quantity is measured in — silky, stable, not too sweet.

Ingredients

• 200 g egg whites (liquid — fresh or carton, weighed)
• 335 g superfine sugar
• 600 g unsalted butter (room temperature, cubed)
• 4 g vanilla extract
• 2 g kosher salt

Method

1. Whisk whites and sugar over a bain-marie to 71°C (160°F).
2. Whip to stiff, glossy, cooled meringue.
3. Add butter a cube at a time; beat past the curdled stage.
4. Paddle on low to knock out air; add vanilla and salt.

Airtight: 3 days on a cool counter, 2 weeks fridged, 3 months frozen. Re-paddle to silky after chilling.

Every calculator in the toolkit assumes exactly this batch — and 12 more studio component recipes come with Academy enrollment.