Lemon meringue cupcakes
A delicious lemon cupcake topped with a pretty meringue
Preparation time : 35 min
For about 10 cupcakes
For the cupcakes
125
g Eggs
100
g Sugar
5
g Vanilla sugar
15
g Lemon flavoring
60
g GEM 120
60
g Soft wheat flour
10
g Baking powder
85
g unsalted butter melted
For the meringue
100
g Egg white
200
g Sugar
20
g Water
Preparation
1
Cupcake preparation
In a mixer bowl fitted with a whisk, mix the eggs with the sugar, vanilla sugar and lemon aroma at medium speed until pale.
Gradually add the sifted flours and baking powder. Then add the melted butter until smooth.
Oil the cupcake tins and fi ll them 2/3 full (50 g) to allow for rising.
Bake in a preheated oven at 180 °C (350°F) for 15 minutes. Remove from the mold when cold.
2
Meringue preparation
Whisk the egg whites until stiff peaks form.
In a saucepan, cook the sugar and water without stirring until 121 °C (251°F).
When the mixture reaches the right temperature, pour it over the whipped egg whites and gently mix at medium speed.
Pipe onto the cooled cupcakes.
Caramelize them with a kitchen blowtorch or by putting them under the oven grill for 2 minutes, keeping an eye on them.