RASPBERRY CURD FOR PINK MERINGUE CUPCAKES
Fill our Pink Meringue Cupcakes with this raspberry curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- 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.
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD
Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and creme fraiche. Serve them to all who love sweets, and be ready for raves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- 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 1/4 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.
LEMON MERINGUE CUPCAKES
Steps:
- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
RASPBERRY CURD
Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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