<http://schema.org/recipeInstructions>
" In 1-quart saucepan, heat 3/4 cup sugar and 1/3 cup water to boiling over high heat without stirring. Cover and cook 2 minutes longer. Remove cover; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248 to 250 degrees F. or hard-ball stage. Remove saucepan from heat. Just before syrup is ready (temperature will be about 220 degrees F.), in large bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/4 cup sugar and continue beating until soft peaks form. With mixer at low speed, slowly pour hot syrup in thin stream into beaten egg whites. Increase speed to high; beat until meringue forms stiff peaks and mixture is cool to the touch, about 15 minutes. When meringue is cool, reduce speed to medium. Gradually add softened butter, 1 tablespoon at a time, beating after each addition. (If butter cream appears to curdle, increase speed to high and beat until mixture comes together, then reduce speed to medium and continue adding softened butter.) When butter cream is smooth, reduce speed to low; blend in amaretto or extract and salt until incorporated.Each tablespoon: About 65 calories, 0 g protein, 4 g carbohydrate, 6 g total fat (4 g saturated), 16 mg cholesterol, 65 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a8120/amaretto-butter-cream-1328/>