Meringue Cupcakes with Stewed Rhubarb Recipe
Baking Directions
For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. Pan size: 2 - 12 cup, cupcake tins |
Take extra care filling cupcake liners with meringue. It is important that none of the meringue spills over the liner onto the muffin tin. This would make removing the baked cupcakes difficult.
6 large egg whites, room temperature
1/2 teaspoon table salt
1 teaspoon vinegar
1 teaspoon pure vanilla extract
1 3/4 cups sugar
Stewed Rhubarb
4 cups rhubarb - chopped into 1 inch pieces
2/3 cup water
1/2 cup sugar or splenda
1/2 pint raspberries
1 cup sour cream
1/2 cup heavy cream
Preheat oven. Line every other cup of two nonstick 12-cup muffin tins with cupcake liners, and set aside. Combine the egg whites, salt, vinegar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating a full 2 minutes after each addition, making sure the sugar has completely dissolved. Use a rubber spatula to scrape down the sides of bowl after each addition of sugar so that the undissolved sugar does not build up. Egg whites should form glossy firm peaks.
Using a rubber spatula, spoon the meringue equally into 12 paper lined tins, so meringue is about 2 inches above rims. Clean up edges so no meringue is touching muffin tins. Do not smooth meringue or worry about peaks and odd shapes. Place in the oven, and bake until very light brown and completely dry on the outside but still soft in the middle, about 2 1/2 hours. If using one oven, rotate tins after 1 1/2 hours of baking. Remove meringue cupcakes from oven, remove cupcakes from tins, then peel off cupcake liners. Let cool.
Meanwhile; in a saucepan on medium heat combine chopped rhubarb, water and sugar. Bring to a light boil, stirring frequently to keep from scorching. Reduce heat to simmer, summer for 7 or 8 minutes until rhubarb is tender and a chunky sauce. At this time stir in raspberries and turn off the heat.
Combine sour cream and heavy cream; whip to soft peaks. Using a serrated knife, gently slice tops off cupcakes; do not worry if they crack. Spoon whipped cream into the center of each cupcake, cover with stewed rhubarb. Gently replace the covers of each meringue cupcake. Enjoy.
