Bake It in a Cupcake by Megan Seling

Author:Megan Seling
Language: eng
Format: epub
ISBN: 978-1-4494-2383-4
Publisher: Andrews McMeel Publishing, LLC
Published: 2012-01-26T16:00:00+00:00

4. To make the meringue, begin by putting 2 cups water into a medium saucepan and bring it to a boil over medium-high heat. Pour the egg whites and sugar into a heatproof bowl and place the bowl over the saucepan. The bottom of the bowl should not be touching the water (it’s okay if it’s close, though). Stir the egg whites until the sugar has dissolved. Once the mixture has reached 140° to 150°F, remove the egg whites from the heat and use a stand mixer with the whisk attachment or a hand mixer to beat the egg whites on high speed until soft peaks begin to form. Pipe or spread a generous helping of the meringue on top of each cooled cupcake (see here). If you’d like, toast the meringue under the broiler for a minute or two, until the peaks start to brown (it’ll make your kitchen smell like cotton candy!).

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