Buttercream mousseline: Cookies and cream

1) Combine the sugar, meringue powder and cream of tartar in a stainless steel bowl and whisk to combine.

2) Mix the egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously.

3) Heat the mixture over a hot water bath, stirring occasionally. The meringue is ready when the granulated sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes.

4) Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies. Use to cover a cooled cake of your choice.

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