Lemon Meringue Cupcakes
Ingredients (makes 12 cupcakes)
Batter
Flour 120g
Baking powder 1.5 tsp
Baking soda 1/4 tsp
Sugar 125g
Butter 125g
Eggs x 2
Milk 1.5 tbsp
Vanilla 1/4 tsp
Lemon cream
Sugar 30g
Custard powder 5g
Egg x 1
Lemon juice 15g
Lemon zest 1/2 lemon
Cold butter (cubed) 40g
Meringue
Egg whites 40g
Sugar 70g
Method
To make cupcake batter
1/ Preheat oven at 170 degrees.
2/ Combine flour, baking powder, baking soda, sugar, butter and eggs. Beat at low speed until
batter comes together. Increase to high speed and beat for one minute.
3/ Add milk and vanilla and beat at high speed for 30 seconds.
4/ Bake at 170 degrees for 20-22 min.
5/ Make sure cupcakes are cool before piping lemon cream and meringue.
To make lemon cream
6/ Combine sugar, custard powder, egg, lemon juice and lemon zest in a bowl and set over a bain
marie.
7/ Whisk constantly until mixture thickens
8/ Remove from heat and using a hand blender, add in cubed butter slowly to emulsify the cream.
9/ Let cool and transfer to a piping bag.
To make Italian meringue
10/ Put sugar in a saucepan and pour in some water to mix the sugar.
11/ Heat the saucepan until sugar reaches approximately 110 degrees. Start whisking the egg
whites until foamy.
12/ Once sugar mixture reaches 118 degrees, remove from heat and slowly and carefully, drizzle
into the egg whites while the machine is whisking.
13/ Let meringue continue whisking until it becomes room temperature to touch, around 5-10min.
Transfer to piping bag.
To assemble cupcakes
14/ Make a hole in the middle of the cupcakes and pipe lemon cream into the hole.
15/ Pipe meringue on top and finish off with a blowtorch.
Pine nut meringue cookies
Ingredients
Egg whites 40g
Sugar 70g
Vanilla 1 tsp
Cornflakes 250g
Pine nuts (or any type of nuts broken into small size) 40-80g
Method
1/ Whisk egg whites until foamy.
2/ Start adding in sugar in small increments about 5-6 times and whisk until meringue comes to
stiff peaks and is smooth and glossy.
3/ Add in vanilla and whisk at low speed to stabilise the meringue.
4/ With a spatula, fold in by cornflakes and nuts by hand until incorporated.
5/ Drop spoonfuls of batter onto cookie sheet and bake at 180 degrees for 12-15min.
6/ Allow cookies to cool on a rack to let it harden and crisp before enjoying.
Hazelnut cookie cup with Swiss meringue buttercream
Makes 12 mini cookie cups
Ingredients
Butter 55g
Brown sugar 100g
Egg 1/2
Vanilla extract 1/2 tsp
All purpose flour 120g
Hazelnut powder 2 tsp
Baking soda 1/4 tsp
Salt 1/4 tsp
Cream cheese mixture
Cream cheese 75
Egg 1/2
Sugar 15g
Nutella 25g
Egg whites 30g
Sugar 60g
Butter (cubed and slightly softened) 70-100g
Nutella 75g
Method
1/ Combine flour, hazelnut powder, baking soda and salt together in a bowl.
2/ Beat soft unsalted butter and brown sugar together in another bowl.
3/ Add egg and vanilla extract and continue to beat.
4/ Add dry ingredients and beat until combined.
5/ Roll dough into 15g balls each and place into mini cupcake mold
6/ Use your finger or the ends of a small rolling pin to make an indent to contain the cheesecake
mixture.
7/ Put into fridge to chill.
8/ To prepare the cheesecake mixture, beat softened cream cheese, nutella, egg and sugar until
mixture is well combined.
9/ Fill chilled cookie cups with the cheesecake mixture.
10/ Bake at 170 degree celsius for 10min. Remove from oven and let cool.
To make Swiss meringue buttercream
11/ Combine egg whites and sugar and heat over a water bath until sugar have completely
melted, around 70 degree celsius.
12/ Remove from water bath and start whisking until mixture cools down and turns smooth and
glossy with soft peaks and marshmallowy.
13/ Add cubed butter one piece at a time with machine still running. Beat until mixture comes
together into buttercream.
13/ Pipe swiss meringue buttercream on top of cooled cookie cups.
