Mini Pavlova Cupcakes
These mini meringue cupcakes can be treats spread around a larger wedding cake.
- Yield: Makes 4 dozen 2-inch cupcakes
Photography: JIM FRANCO
Source: Martha Stewart Weddings, Winter 2001
- 4 egg whites
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 1/4 cups superfine sugar
Heat oven to 200 degrees. Line miniature muffin pans with paper liners; set aside. In bowl of electric mixer fitted with whisk attachment, whip the egg whites, vanilla, and cream of tartar on medium speed until soft peaks form. Gradually add 1 cup superfine sugar, 2 tablespoons at a time. Increase speed to medium-high; whip until stiff peaks form. Using rubber spatula, fold in remaining 1/4 cup sugar.
Transfer meringue to a pastry bag fitted with a coupler but no tip. Pipe meringue into paper liners, filling just to tops. Bake about 1 hour, or until slightly puffed. The meringues should be crisp on the outside and have a soft center. Cool pavlovas completely in tins on wire racks. Remove from tins, and store in an airtight container up to 2 days.