Take the butter out of the refrigerator and cut into cubes.
By the time we have whipped the egg whites, it would have warmed up enough to add to the meringue.
In a thick ceramic bowl, mix the sugar and egg whites until just combined.
Place it over a pot of simmering water, making sure the bowl is not touching the surface of the water.
If it is, you can leave a wooden spoon between the bowl and pot to prevent contact.
Cook the egg whites while occasionally stirring until the sugar is fully melted.
Cook for another minute or two until the egg whites are looking foamy on top and have a sticky consistency when touched between two fingers.
Make sure egg whites don’t boil. If you have a candy thermometer, it should register about 70 C.
Remove the bowl from the pot and whip the egg whites on high until the egg whites reach stiff peaks.
The mixture will be thick and glossy like marshmallow fluff.
Check if the egg whites are cool to the touch. If not, refrigerate for about 5 to 10 minutes until cool.
Once the mixture is cool, start adding the butter one cube at a time, waiting until the cube is fully mixed before adding the next.
Once all the butter is added, add pineapple extract and yellow food colouring. Mix on high for 3 minutes until fluffy.