Rose Meringue Cupcake

Here is a way to get an unsmooshable top for your cupcake: piped meringue. Wrap it up and it keeps its swirly good looks.

You can also serve the meringues on their own as cookies.

Make meringue mixture, tint as desired, and pipe using a large star tip. Bake at 225 degrees for an hour (until the meringue easily lifts from the parchment lined baking sheet). I like Maida Heatter’s meringue recipe/method (4 ounces whites, 7.5 ounces sugar, pinch salt, 1 tsp. vanilla).

I reserved a little meringue to tint green and piped it out using a leaf tip.


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6 Responses to “Rose Meringue Cupcake”

  1. Mrs. S. Says:

    Very clever idea! And it can be used on Pesach, too… 😉

  2. Couldn't Be Parve Says:

    Very cute! What a good way to avoid the smushed frosting problem!

  3. Leora Says:

    Hm, my daughter ate one of these last Thursday and said it was the best tasting cupcake she had ever eaten (thank you!).

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