Ingredients:
- 1/2 cup confectioners sugar
- 2/3 cup cake flour, sifted
- 1/4 teaspoon salt
- 8 egg whites from large egg whites, at room temperature
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions:
Heat the oven to 325°F. Lightly grease a muffin tin with baking spray or line tin with cupcake liners.
In a medium bowl whisk together the confectioner’s sugar, cake flour, and salt.
In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.
Using an electric mixer or stand mixer, mix on low speed a few minutes until foamy, then turn the speed to medium and slowly add the granulated sugar in 1 tablespoon increments, very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don’t beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.
Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden. Remove from the oven and cool completely before removing and icing.
Pink Meringue Icing
USE THE NEXT PAGE LINK BELOW ( > ) TO CONTINUE READING.
