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

Syrup:
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. 

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