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Pink Meringue Cupcakes




Source of Recipe


Martha Stewart Living Magazine, February 2010


Recipe Introduction


These were absolutely adorable, easy, light and delicious. Not to mention gluten-free. I was looking for something gluten-free for an Easter dinner dessert. Suzanne (who is gluten intolerant) was going to be there and I wanted her to have something good. Instead of making something second rate (like most things that have gluten, but are adjusted to be gluten-free) I was looking for something that was naturally gluten-free instead of full of odd substitutes that don't really work. I had almost settled on Flourless Chocolate Cake, even though I really thought that it was a little heavy for a spring dessert, when I saw this recipe and a photo in the magazine. I'm so glad that I did. I served these with macerated strawberries and whipped cream and it didn't seem like a compromise at all, just a wonderful, spring-appropriate dessert! One note: In the directions she states to beat for one minute after adding each of 28 tablespoons of sugar. Martha would have me beating the egg whites for almost 1/2 an HOUR! I don't know if it is a mistake, or just unclear directions, but I just added the sugar gradually and beat the egg whites until they were stiff and glossy. It worked just fine.



List of Ingredients




Cooking spray
6 large egg whites, room temperature
1 t. white vinegar
1 t. vanilla
1/2 t. salt
2 c. sugar
food coloring (I made mine pink)


Recipe



Preheat oven to 225 degrees. Line every other cup of 2 12-cup muffin tins with paper baking cups and spray lightly with cooking spray. Whisk eggs whites, vinegar, vanilla and salt with a mixer on medium-high speed until frothy. Begin adding the sugar, a little at a time, beating after each addition to dissolve it. Whisk until it is stiff and glossy. Add food coloring.

Place in a pastry bag and pipe into the muffin cups to about 2 inches above the rim, coming to a pretty peak on top. Bake for 3 to 3 1/2 hours, rotating halfway through the baking time. Test with a toothpick just at the base of the top - it should be dry on the outside, but soft inside. Cool on a rack.

Makes 1 dozen cupcakes.