Meringue Sprinkle Cupcakes
From hamish1 15 years ago
- 50 minutes to make
- Serves 12
Not so much cupcakes as cup-meringue, these pretty little confections are nut and gluten free as well as being low in fat.And the dark chocolate drizzled on top is suitable for people on a dairy-free diet too. So whether you're on a diet or sufferin from food allergies, These are cup cakes everyone can enjoy.
Ingredients
- 2 egg whites shopping list
- 100 g caster sugar shopping list
- 30 g dark chocolate, chopped shopping list
- hundreds and thousands shopping list
- a 12-hole cupcake tin, linded with paper cases shopping list
How to make it
- Preheat the oven to 150 C (300 F) gas 2.
- put the egg whites in a spotlessly clean bowl and whisk until they stand in peaks
- sprinkle over a table spoon of sugar and whisk in.
- continue whisking in the sugar a tablespoon at a time until the egg whites are thick and glossy.
- Using two tablespoons, shape the meringue into balls and drop them in to the paper cases.
- Bake in the preheated oven for 10 mins, then reduse the temperature to 140 C (275 F) Gas 1 and bake for a further 40 mins.
- To decorate, put the chocolate in a heatproof bowl set over a pan of gently simmering water.
- do not let the bowl touch the water.
- leave until melted, then drizzle over the mer
- ingues and sprinkle whith hundreds and thousands.
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