I'm looking for a tried and true European style (meringue based) Whole egg buttercream recipe, does anyone have one they could share? I would prefer it to be made the IMBC style using sugar syrup.

If not does anyone know what the ratio of sugar syrup: eggs should be?

I read somewhere that the sugar syrup should be made using a 4:1 ratio ie 200gr sugar/ 50ml water, but it didn't say what ratio that is to eggs.

Any help would be appreciated!