Meringue Cupcakes with Nutella and Strawberries

Name: Meringue Cupcakes with Nutella and Strawberries
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons cornstarch; 8 larges egg whites, at room temperature; 177 milliliters Nutella; 0 teaspoons salt; 24 strawberries, hulled and sliced; 473 milliliters sugar; 2 teaspoons pure vanilla extract; 1 teaspoon white vinegar

The recipe Meringue Cupcakes with Nutellan and Strawberries is ready in about 3 hours and is definitely a spectacular gluten free, dairy free, and vegetarian option for lovers of American food. This dessert has 252 calories, 3g of protein, and 6g of fat per serving. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, strawberries, nutella, and a few other things to make it today.

Instructions

Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.

Ingredients you will need

Baking Spray

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes.

Ingredients you will need

Vinegar

Salt

Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Blender

Bowl

Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer.

Ingredients you will need

Sugar

Add vanilla and beat just until combined.

Ingredients you will need

Vanilla

Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.

Equipment you will use

Pastry Bag

Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.

Ingredients you will need

Cupcakes

Base