I know Martha Stewart's recipe for SMBC also suggests cooking the egg white and sugar until it feels slippery, and not grainy to the touch. My concern is that this happens much sooner than it reaches 160 degrees, which is when the salmonella is killed off. So, for those that don't use a thermometer, are they risking making people sick? I'm no expert, but I just wasn't sure why Martha was recommending this?
I personally love SMBC and so do all the people I make it for. I recently made a homemade strawberry glace to mix in with it and it was heavenly. It certainly does need strong flavors because on its own it is too buttery. Chocolate, mocha, vanilla, coconut, brown sugar vanilla, strawberry - all delightful. It is the texture that really makes it.