Sunday, February 28, 2010

pink meringue cupcakes with raspberry curd


for valentine's day we had the speiers over for dinner.  the menfolk grilled steak (which allie made a delicious italian peppercorn sauce for... perhaps she will share) and i made cauliflower soup and spinach salad.  it was all delicious.  and for dessert i made these tasty (and pretty... although not quite as pretty as martha's, i still thought they looked lovely) little cupcakes.  thank you again, martha stewart.


ingredients:

Makes 1 dozen
  • Vegetable oil cooking spray, for baking cups
  • 6 large egg whites, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups sugar
  • Gel-paste food coloring in Tulip Red (sugarcraft.com)
  • 2 cups creme fraiche
  • 1 container (6 ounces) raspberries, halved if large
  • Raspberry Curd
directions:

  • Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups 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.

  • 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.

  • Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. 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 raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.



  • raspberry curd:
    ingredients:

    Makes about 1 1/2 cups
    • 1 container (6 ounces) raspberries
    • 1 1/4 cups sugar
    • 4 large egg yolks
    • 1 stick unsalted butter
    • 1/4 cup fresh lemon juice
    • Pinch of salt
    directions:
    Whisk all 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.


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