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.
Martha Stewart Living, February 2010