Cupcakes with meringue frosting

I have to admit that although I am quite a good cook and baker, not everything turns out the way you want it to. I mean, it wasn’t this bad but when I attempted mango cupcakes the other day, they turned out moist and normal, it was just that they didn’t taste of mango. Hardly at all.

Looking back it feel like such a waste of a perfectly ripe and delicous mango and (almost) half a bottle of mango essence. I should have eaten the mango as it was or used it for icecream.

At least the meringue frosting turned out the way I hoped! I just made Italian meringue, using a boiling sugar syrup to stabilize the meringue. It also partly cook the egg whites so children and pregnant women can eat it too.

I simply piped the shiny meringue onto my non-mango cupcakes and then used a blow torch to caramelize the sugar a bit for effect. (And I admit, it is good fun to play with the blow torch!).

Italian meringue

Adapted and translated from Karin’s recipe.

4 egg whites
150 ml caster sugar

150 ml caster sugar
100 ml water

Beat the egg whites and sugar for 10 minutes until foamy. In the mean time add sugar and water to a pan and bring to the boil (118 C for sugar). Once ready pour the syrup into the egg whites and beat with an electric whisk for another 15 minutes. The meringue should be shiny and have stiff peaks. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s