Meringue Cupcakes with Stewed Rhubarb

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: cupcake tins
Temp: 225°F degrees
Baking time: 2 1/2 hours
Servings: 12 - meringue cupcake

Meringue Cupcakes with Stewed Rhubarb Recipe

Take extra care filling cupcake liners with meringue. It is important that none of the meringue spills over the liner onto the muffin tin because it will 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
2/3 cup water
1/2 cup sugar or splenda or more to taste.
1/2 pint raspberries

1 cup sour cream
1/2 cup heavy cream

Directions
Preheat oven to 225 degrees. 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 sides of bowl after each addition of sugar so that un dissolved sugar does not build up. Egg whites should form glossy firm peaks.

Using a rubber spatula, spoon meringue equally into 12 paper cups 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 from oven, remove cupcakes from tins, and peel off cupcake liners. Let cool.

Meanwhile; in a saucepan on medium heat combine 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 un till rhubarb is tender and a chunky sauce. At this time stir in raspberries.

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, and cover with stewed fruit. Gently cover with the top of cupcake. Enjoy.

Meringue Pie Recipes

Meringue Cupcakes with Stewed Rhubarb

Baking Directions

Meringue Cupcakes with Stewed Rhubarb Recipe