Follow our steps to make fluffy Italian meringue.
TIME: 20 minutes
Place the Castor Sugar and water in a saucepan and stir over medium to high heat until the sugar has dissolved. Brush down any crystals from the sides of the pan with a little water and a clean pastry brush.
Bring to the boil without stirring. Simmer for about 5 minutes, keeping the thermometer in the syrup.
When the sugar syrup reaches 113°C, beat the egg whites in a large, clean, grease-free bowl until stiff peaks form.
Once the syrup reaches 117°C (or firm ball stage if you are testing with ice water), remove it from the heat and plunge the base of the saucepan into a basin with a little cold water in it. This will stop the syrup from over cooking.
Pour the syrup into the egg whites in a thin, steady stream while beating continuously. If you don’t have a stand mixer, get someone to help you.
Continue to beat the meringue for about 10 minutes until the meringue is cool and holds a stiff peak. Cut a hollow in the top of each cupcake.
Fill the hollows with lemon curd.
Spoon the meringue into a piping bag and pipe it onto the cupcakes. (You can also use it to spread over a cake, if you prefer.)
We decided to take it a step further and toasted the meringue with a cook’s blow torch for added flavour.
These cupcakes are the perfect balance between tangy and sweet.
LEMON MERINGUE CUPCAKES
|Makes: 12 - 16|
Preparation time: 1 hour + cooling time
Oven temperature: 170°C
Baking time: 15 minutes
- Cream the butter and Yellow Sugar together. Add the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder together and add to the creamed sugar mixture alternately with the milk and vanilla essence.
- Spoon into paper-lined muffin tins and bake in a preheated oven for 15-20 minutes until light golden brown or a skewer inserted comes out clean.
- Leave to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Mix the lemon zest and Yellow Sugar together until fragrant.
- Place the sugar mixture into a small saucepan with the lemon juice, egg yolks and butter. Stir well to combine.
- Whisk over low heat until the sugar dissolves. Continue stirring for about 10 minutes until the egg is cooked and the mixture thickens. Remove from the heat and pour into a large glass bowl. Cover with plastic wrap – the plastic should rest on the surface of the curd to prevent a skin forming. Cool to room temperature before placing in the fridge. Lemon curd keeps for up to 2 weeks in the fridge.
- Follow the steps on the facing page to make the Italian meringue.
- To assemble: Cut a hollow in the top of each cupcake and fill it with lemon curd. Spoon or pipe the meringue over the curd. Use a cook's blow torch to lightly brown the meringue (or place the cupcakes under a hot grill until the meringue is toasted). meringue is toasted).
by Tani Kirsten