for the salted and
black sesame Italian meringue
buttercream: 3 egg whites 150 grams (3/4 cup) granulated sugar 1/4 teaspoon kosher salt, to taste 45 grams (45 mL, 3 tablespoons) water 336 grams (1 1/2 cup) unsalted butter, cut into pieces 2 tablespoons roasted
black sesame paste