This is a print preview of "Meringue "Cupcakes" with Berry Sauce" recipe.

Meringue "Cupcakes" with Berry Sauce Recipe
by Shannon Millisor

Meringue "Cupcakes" with Berry Sauce

A light cupcake made from a meringue that is served topped with a blackberry sauce and plain low-fat yogurt

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 6 cupcakes

Ingredients

  • ½ teaspoon white vinegar
  • ¼ teaspoon vanilla bean paste (or ½ teaspoon extract)
  • 3 large egg whites, room temperature
  • ¼ teaspoon salt
  • ¾ cup + 2 tablespoons sugar
  • 1 cup plain lowfat yogurt
  • ½ container (3 ounces) blackberries, halved if large
  • Vegetable oil cooking spray, for baking cups
  • Gel-paste food coloring (if desired)
  • Blackberry Sauce (recipe follows)
  • ½ container (3 ounces) blackberries
  • ½ cup + 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 2 large egg yolks
  • ½ stick (4 tablespoons) unsalted butter
  • 1 pinch salt

Directions

  1. Preheat oven to 225 degrees F. Line every other cup of a nonstick 12-cup muffin tin with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
  2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
  3. You can place the “cupcakes” into small bowls or on small plates and use a spoon to break them or carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons blackberry sauce, a few blackberries, and 2 tablespoons low-fat yogurt. Replace tops, and serve immediately.
  4. Whisk all blackberry sauce ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.