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Meringue Cupcakes with Nutella and Strawberries
These meringue-topped cupcakes hold a sweet surprise: sliced strawberries and gooey Nutella.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.
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About This Recipe
| Yield: | makes 12 cupcakes |
| Active time: | 30 minutes |
| Total time: | 3 hours |
| Special equipment: | 12-cup muffin tin, 12 paper cupcake liners, electric mixer, rubber spatula, pastry bag or large zipper-lock bag, 1/2-inch plain or star tip, serrated knife |
| This recipe appears in: | Let Them Eat: Meringue Cupcakes with Nutella and Strawberries |
Ingredients
- Baking spray
- 8 large egg whites, at room temperature
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 2 cups sugar
- 2 teaspoons cornstarch
- 2 teaspoons pure vanilla extract
- 3/4 cup Nutella
- 24 strawberries, hulled and sliced
Procedures
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1
Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.
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2
Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
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3
Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
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4
Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.
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5
Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
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6
Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.
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7
Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.
