Meringue Cupcakes

By popular demand, here is the recipe!


For this, you will need: 


Meringue: 
6 large egg whites
1 3/4 cups white sugar
1 teaspoon vanilla extract
pinch of salt


Raspberry curd: 
1 container of fresh raspberries
1/2 cup butter
1 1/4 cup white sugar
4 egg yolks
1/4 cup lemon juice
pinch of salt


Whipped topping: 
2 cups of 35% cream
1/4 cup white sugar
1 teaspoon vanilla extract


1- For the meringue, beat the eggs until foamy. Add the salt and the vanilla extract. 


2- Then, add the sugar, one tablespoon at a time (wait about 1 minute between each addition). - Yes, it's long. 


3- Add food coloring. 


This is what it should look like: 

Glossy and thick.

4- Pipe them with a round tip into the tins

The texture of the meringue is thick enough for easy piping. (so good too.)

5- Bake them at 225 degrees for 3 hours (yes, it's long.)

6- For the whipped topping, just whip the cream until desired texture and add sugar and vanilla extract. (I apoligize for the ugly texture of my whipped cream).

7- For the raspberry curd, combine all ingredients

8- Put the bowl over simmering water and whisk until thickened (about 10 minutes). 

9- Strain the mixture and put the curd. Then, refrigerate for 10 minutes. 

10- When cupcakes are ready, cut the top off: 

(Out of the oven, they should look like this. To make the cutting MUCH easier, cut along the cracks)

Isn't it so cute? There's like a pocket for your filling!

11- Then, fill them up!

(add some fresh raspberries too!)


These cupcakes were a challenge, but turned out so nice! Don't you think?


Next time I'll definitely cut down on the sugar. Although it's really good, I personally think it's a little too sweet. 


I also think you could play with colors, toppings and fillings! SO much options. I'll definitely make these (or an alternative version) again. 

Eat away!

M.