This recipe appears in:Let Them Eat: 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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- 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
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.
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.
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.
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.
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.
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.
Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.