If anyone has looked at the video Julius provided with Ann Bakes, she heats the egg white in her KA bowl over simmering water, whisking all the while by hand and then proceeds to add the sugar, and continues to whisk, and tests it by dipping her finger into the mixture and rubbing between 2 fingers to see if it is gritty, which means the sugar hasn’t melted. So if it hasn’t melted, then she continue to heat and whisk by hand which she says takss a few minutes, and then tests for grittyness again. If smooth, then she puts the bowl back onto the KA mixer and puts the PADDLE in and then adds the butter one piece at a time while beating, and when it comes together, she adds her lemon oil and beats it in the batter to flavor it; and then talks about use color paste to color the SBC.
So that being said, the whites of the eggs are cooked, so to speak. It has to, because sugar won’t melt unless it’s hot enough. So it’s like slowly tempering the egg whites before and after adding the sugar.
BTW, I know that when I make a Passover cake, without any leavening agent in it, but using only egg whites in it which must be beaten to fluffy & peaks before folding into the batter, if the egg whites sit in the bowl before incorporating it into the batter, there will always be liquid residue of the egg whites sitting at the bottom of the bowl unless you make the batter first and then whip the egg whites last then fold in.
I would think there would be some issue with doing the same thing with a mousseline or other such icing/frosting which calls for beaten raw eggs whites. I think the youtube video is an excellent way to go. Check it out. http://www.youtube.com/watch?v=uBBoRMWcfNc
I will be trying this method myself this week and let you know how it goes.