Lemon meringue cupcakes are a delightful twist on the classic dessert, combining the tangy brightness of lemon with the sweet, airy texture of meringue. Each cupcake features a moist lemon-flavored base topped with a generous swirl of fluffy meringue, creating a perfect balance of flavors and textures. These treats are not only visually appealing with their golden peaks but also offer a refreshing burst of citrus in every bite. Ideal for any celebration or simply as a sweet indulgence, lemon meringue cupcakes are sure to brighten up your day.
Ingredients for 6 people
Lemon Pastry:
150 g flour
100 g caster sugar or granulated sugar
90 g of soft butter
2 eggs
1 sachet of vanilla sugar
½ sachet of yeast
Lemon zest
Tbsp. lemon juice
Italian meringue:
- 30 g caster sugar or granulated sugar
2 egg whites
For the syrup:
150 g sugar
5 cl of water
Material
Pan
Traditional oven
Muffin or cupcake pan
Piping bag- Paper box(es)
Preparation
- Preparation :
- Cooking :Powered by
- Preheat the oven to 180°C (gas mark 6).
- Prepare the batter: Cream the butter and sugar together until smooth. Then, incorporate the eggs, followed by the flour, baking powder, vanilla sugar, lemon zest, and lemon juice.
- Line a muffin pan with muffin cups and fill each cup three-quarters full. Bake for 20-25 minutes, adjusting for your oven’s characteristics.
- Make the meringue: Combine the sugar and water in a saucepan, heating over medium heat until the sugar has completely dissolved.
- Whip the egg whites: Gradually add the 30g of caster sugar while beating the egg whites. Once they reach firm peaks, slowly drizzle in the syrup in a thin stream. The meringue is now ready.
- Transfer the meringue to a piping bag fitted with your preferred tip, and generously cover the cupcakes with it.
- Switch the oven to the grill setting and bake the cupcakes for a few minutes to achieve a lovely golden color on the meringue.
