Sweetheart Cupcakes with a Meringue Cookie Top

 

These sweet little sweetheart cupcakes start with one of my new favorite treats, pink meringue cookies.  They’re super easy to make and are fun way to top off your cupcakes.  

{Meringue Cookies}

Ingredients:

3 Egg Whites

1/4 teaspoon Cream of Tartar

3/4 cup Baker’s Sugar

Food Coloring & Flavoring are optional

Directions:

1.  Preheat oven to 200 degrees F.

2.  In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.

3.  Add Cream of Tartar, beat on high and gradually add sugar, mixing until stiff peaks form, about 7 minutes.

4.  Place your meringue mixture into a large pastry bag fitted with your favorite decorating tip, I used a large French tip.

5. On a baking sheet lined with parchment paper or a non stick baking mat, pipe large meringue swirls about 1.5 inches in diameter and 2 inches apart.

6.  Bake meringues for 3 hours or until meringues are completely dry and crunchy on the outside.

While your delicious little meringues are cooling, bake your cupcakes.  You can use your favorite cake recipe or take a short cut and use a store bought mix (that’s what I did).

♥ Sweetheart Cupcakes ♥

With cooled cupcakes and meringues, it’s time to assemble your Sweetheart Cupcakes.  Add a little buttercream or chocolate ganache to the top of your cupcake and gently place your meringue on top.  Be careful not to push too hard, you don’t want to crush the meringue.

♥ Tips ♥

1.  It’s easier to separate egg whites from the yolk if your eggs are cold.  After separating your whites bring them to room temperature.  This will cut down on how long you have to beat your egg whites.

2.  You can use regular granulated sugar, however, Baker’s Sugar makes for a smoother meringue.  It’s finer and you’re less likely to have pockets of sugar crystals.

3.  To add coloring or a flavoring extract to your meringues, quickly mix in a few drops of coloring and/or 1 teaspoon of flavoring after your stiff peaks have formed.

Meringues are delicious to eat by themselves, so don’t feel bad if they don’t make it to the top of your cupcakes. :)

 This post was written as a guest post by Brandi- Owner & Designer of Tweedle Dee Designs in September of 2010

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This post was written by a guest on Somewhat Simple. If you have any questions regarding the content of this post, please contact the author directly.

Comments

  1. Hello,
    I am absolutely loving those meringue cookies. Quick question I didn’t see how many one batch makes, would love to know! Thank You!
    Annie

    1
  2. Hello!
    I just started the Man Approved Mondays Recipe Party at http://www.manapproveddiet.com. It’s closed for this week, but I’d love it if you could stop by on Monday and bring a dish to share!
    Sarah

    2
  3. That looks awesome, very cute & delicious!

    3

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