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Pink Meringue Cupcakes with Raspberry Curd

Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and creme fraiche. Serve them to all who love sweets, and be ready for raves.

  • Yield: Makes 1 dozen
Pink Meringue Cupcakes with Raspberry Curd

Source: Martha Stewart Living, February 2010

Ingredients

  • Vegetable oil cooking spray, for baking cups
  • 6 large egg whites, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups sugar
  • Gel-paste food coloring in Tulip Red sugarcraft.com
  • 2 cups creme fraiche
  • 1 container (6 ounces) raspberries, halved if large
  • Raspberry Curd

Directions

  1. Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.

  2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.

  3. Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

Reviews (7)

  • panok 3 Feb, 2011

    do martha's technique using the piping bag.

  • panok 3 Feb, 2011

    the meringue cup cake is hollow when you seperate top

  • crafty5 26 Jan, 2011

    why aren't they hallow inside?? someone help me

  • crafty5 20 Feb, 2010

    it's weird because i watched the video and when martha cuts them, they looked liked hey were hollow!

  • lisaisbossy 18 Feb, 2010

    But if you wanted them to be hollow - you could probably just spoon some of the meringue out too, so that more of the "filling" can fit inside.

  • lisaisbossy 18 Feb, 2010

    I don't think they're supposed to be hollow. You just top them with the creme fraiche and raspberry curd - but it wouldn't be FILLED with those items.

  • crafty5 15 Feb, 2010

    i made these but for some odd reason they did not come out hallow inside!! has anyone else made these and were successfull??

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