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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.

Source: Martha Stewart Living, February 2010
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  • panok
    3 FEB, 2011
    do martha's technique using the piping bag.
    Reply
  • panok
    3 FEB, 2011
    the meringue cup cake is hollow when you seperate top
    Reply
  • MS10945987
    26 JAN, 2011
    why aren't they hallow inside?? someone help me
    Reply
  • MS10945987
    20 FEB, 2010
    it's weird because i watched the video and when martha cuts them, they looked liked hey were hollow!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • MS10945987
    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??
    Reply

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