Think of these meringue cupcakes as pavlova in a cup. I got the idea from a very dear friend of mine, Salma Howard who made these beauties for a High Tea. These meringue cupcakes are ridiculously easy to make and is the tastiest, melt in your mouth dessert under the sun.
- 4 egg whites
- 1 c castor sugar
- 1tbl maizena
- 1tsp white vinegar
- Fresh cream whipped
- Fresh fruit (seasonal)
Beat the egg whites till stiff peaks form then slowly add in castor sugar,one tablespoon at a time.finally fold in the maizena and white vinegar until mixture is smooth and glossy.
Spoon mixture into small foil cups and bake at 140 degrees for about an hour.
Once meringues are cooled you can decorate them with whipped cream and topped with seasonal fruit of your choice such as kiwis; strawberries etc…or even chocolate ganche…
* Nuts and or dried fruit could be added to the meringue mixture before baking to give it a different texture.