Crunchy Topped Meringue
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- 2 eggs
- 1 cup self-rising flour
- 1 tsp Baking powder
- 1 lemon (finely grated zest)
- 2 Tbsps lemon juice
- For the meringue
- 2 egg whites
- ½ cup caster sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs until smooth.
3.
Sift in the flour and baking powder and gently stir into the mixture with the lemon zest and juice until blended. Spoon into the paper cases.
4.
For the meringue: whisk the egg whites until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff.
5.
Spoon on top of the cakes, swirling the mixture into peaks. Bake for 20-25 minutes until the meringue is crisp and browned and the cakes are cooked. Place on a wire rack to cool completely.
