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Follow our steps to make fluffy Italian meringue.
TIME: 20 minutes

You will need

  • cupcake, curd and meringue recipe above
  • small saucepan
  • clean pastry brush



  • sugar thermometer (or use ice water to do a ball test)
  • stand mixer or electric hand beater


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.



Makes: 12 - 16
Preparation time: 1 hour + cooling time
Oven temperature: 170°C
Baking time: 15 minutes
  • 125g butter
  • 250ml Yellow Sugar
  • 2 large eggs
  • 250g self-raising flour
  • 5ml baking powder
  • 250ml milk
  • 15ml vanilla essence


  1. Cream the butter and Yellow Sugar together. Add the eggs, one at a time, beating well after each addition.
  2. Sift the flour and baking powder together and add to the creamed sugar mixture alternately with the milk and vanilla essence.
  3. 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.
  4. Leave to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.


  • zest and juice of 2 lemons
  • 125ml Yellow Sugar
  • 2 extra large egg yolks
  • 55g butter


  1. Mix the lemon zest and Yellow Sugar together until fragrant.
  2. Place the sugar mixture into a small saucepan with the lemon juice, egg yolks and butter. Stir well to combine.
  3. 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.


  • 250g Castor Sugar
  • 65ml water
  • 3 extra large egg whites


  1. Follow the steps on the facing page to make the Italian meringue.
  2. 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
photos ED'O'Riley