Meringue Cupcakes with Nutella and Strawberries

[Photograph: Tara Striano]

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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Meringue Cupcakes with Nutella and Strawberries

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 7

    Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.

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