Cupcakes with meringue
12 servings
60 minutes
Meringue cupcakes are an exquisite dessert embodying the tenderness and lightness of French cuisine. Their base is soft vanilla-coconut cakes with a light citrus note of lime, giving the pastry a refreshing taste. But the true magic unfolds in the airy meringue: a thin sugary crust outside and a delicate cloud inside. The baked egg white mass, slightly browned in the oven, creates a delightful contrast of textures. This dessert is perfect for special occasions, refined tea parties, and romantic evenings. Meringue cupcakes are a harmony of sweetness and lightness that brings true pleasure to anyone who tries them.
1
Preheat the oven to 200 degrees. Place paper cups on a special muffin tray. Beat the butter with sugar using a mixer until frothy. Mix the egg yolks with lime juice (reserve 1 tablespoon for meringue), zest, and flour. Add baking powder and coconut flakes. Quickly mix everything, pour into the cups, and bake in the oven for about 20 minutes until golden.
- Butter: 150 g
- Sugar: 150 g
- Egg yolk: 4 pieces
- Lime juice: 2 pieces
- Wheat flour: 150 g
- Baking powder (raising agent): 0.5 teaspoon
- Desiccated coconut: 2 tablespoons
2
To make meringue, beat the egg whites with 1 tablespoon of lime juice using a mixer. Continue beating, adding powdered sugar, and whip until a sticky consistency is achieved.
- Egg white: 3 pieces
- Lime juice: 2 pieces
- Icing sugar: 150 g
3
Spread the protein mass on the cupcakes and bake for another 5-10 minutes until the meringue is browned.
- Egg white: 3 pieces
