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Vanilla Meringue Cupcakes

Vanilla Meringue Cupcakes

  Rating 0.0

Prep

30 mins

Bake

2.5 hrs

Serves

12

Difficulty

Medium
Vanilla Meringue Cupcakes

About

Light and moist with nicely risen domed tops – no volcano effects here.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 110°C/Fan 90°C, 225°F, Gas ½.

Step 2

Whisk the egg whites with the salt in an electric mixer until stiff but not dry. Gradually add the sugar little by little, whisking continuously until the mixture is glossy and stands in stiff peaks. Transfer to the piping bag.

Step 3

Pipe the meringue into the muffin cases then bake on the middle shelf of the oven for 2-2½ hours until they are set on the outside and still slightly chewy on the inside. Remove to a wire rack to cool, then place a cake wrapper around each.

TOP TIP

You will also need 2 piping bags fitted with star nozzles, a 12-hole muffin tray lined with paper muffin cases, and 12 decorative cake wrappers.

Step 4

Combine the cream, Tate & Lyle Golden Caster Sugar and vanilla extract in a bowl and whisk until soft peaks form. Transfer to the piping bag and pipe a decorative swirl on top of the meringue cupcakes, decorate with the cherries and serve.

TOP TIP

There is only one way to get rid of those spare egg yolks... Creme brûlée!

Ingredients – 3 items

Serving

1

FOR THE MERINGUES

Egg whites

Large

4
Salt-table

Salt

A pinch

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

225 g

FOR THE TOPPING

Cream

Double cream

250 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

1 tbsp
Vanilla

Vanilla extract

1 tsp
Cherries

Cherries

12

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