Meringue Cupcakes

By taniaf

serve with berry compote

Ingredients

• nonstick spray
• 6 egg whites, room temp
• 1/2 tsp salt
• 1 tsp white vinegar
• 1 tsp vanilla
• 1 3/4 cups sugar

Preparation

Step 1

Preheat oven to 225. Line every other cup of muffin tins with paper liners, coat with spray.
With a mixer, whisk egg whites, salt, vinegar and vanilla until frothy. Add sugar, 1 tbsp at a time, beating 2 minutes and scraping down sides of bowl after each addition. Continue whisking until stiff glossy peaks form.
Transfer to a pastry bag with a plain coupler, and pipe equally into lined cups so meringue is about 2 inches high, swirled into a peak. Make sure no meringue touches the tin.
Bake until just beginning to color and are completely dry on outside but soft in the middle, 3-3.25 hours, rotating once.
Remove from oven, and remove from tins. Let cool.
Serve with whipped cream and berry compote.