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Meringue Cupcakes

I want one:

How about you?

Recipe from  Martha Stewart.

What you need for the cupcake:

6 large egg whites
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 3/4 cups sugar
1 cup creme fraiche
1/2 cup heavy cream

What you do:

Preheat oven to 225 degrees. Line every other cup of two standard muffin tins with paper liners; coat liners with cooking spray. With a mixer on medium-high speed, use whisk attachment to whisk egg whites, vinegar, vanilla, and salt until frothy. Add sugar, 1 tablespoon at a time, beating 2 minutes after each addition and scraping bowl to make sure all sugar dissolves. Continue whisking until firm, glossy peaks form.

Transfer meringue to a pastry bag fitted with a large plain tip, and pipe into lined cups so meringue is about 2 inches above rims. Bake until meringues are just beginning to color and are completely dry on the outside but still soft in the middle (a toothpick inserted at base of top, through the side, should have moist but cooked crumbs attached), 3 to 3 1/4 hours, rotating tins halfway through. Remove from oven, immediately remove from tins, and peel off liners. Transfer to rack to cool completely.

Just before serving, whisk together creme fraiche and heavy cream until soft peaks form. Using a serrated knife, gently slice tops off cupcakes (don't worry if they crack). Spoon compote and then cream onto bottom halves, and replace tops. Serve immediately.

Strawberry-Rhubarb Compote:

What you need:

10 ounces (2 cups) fresh strawberries, rinsed, hulled, and chopped
1/4 cup plus 1/3 cup sugar
1 tablespoon fresh lemon juice
10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups or 2 large stalks)
2 tablespoons water

What you do:

Stir strawberries, 1/4 cup sugar, and lemon juice in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove strawberries; place in a bowl and let cool. Set aside pan with strawberry liquid.

Meanwhile, in another small pan over medium-low heat, combine rhubarb, remaining 1/3 cup sugar, and the water. Simmer gently, stirring often, until sugar is dissolved and rhubarb is almost tender, about 6 minutes. Using a slotted spoon, transfer rhubarb to bowl with strawberries. Add strawberry liquid to pan.

Raise heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes. Let cool. Stir into strawberry-rhubarb mixture.


LunaMoonbeam said...

Oooh! Those look really, really good!!

The Beach Barn said...

YUMMMM! What a great & different idea for a topping

Pam said...

OMG! Thanks for sharing... those look am-maz-ing!! :)

Katherine Robb said...

Oooooooh boy. I really do like the Martha. (Yum.)