In honor of Bastille Day, I made meringue cupcakes. These were so easy and fun to make! I usually have a hard time with egg whites, but these came out perfectly and were a cinch!
It took a lot of egg whites, 6, to make one dozen cupcakes. I beat the crap out of them until they were shiny and beautiful.
So pretty!I followed Martha's instructions exactly, and piped the meringue into the prepared cupcake tins into big swoopy peaks. The meringue itself was firm and shiny and just perfect.
These baked for a long long time at a low temp, 3 hours at 225 degrees. After about an hour I rotated them and noticed they were taking on some color, so I reduce the temp to 200 degrees. After they were done, they were so pretty, firm to the touch but light as air.
If you look closely, they even seem iridescent! I left the cupcake liners on until people ate them. I served them with a strawberry-raspberry compote on the side, so everyone could dollop on as much as they like. 
These were a big hit! Everyone raved about them, and I was so glad, because they're a little different from what I usually make. The only thing, is you need to eat them with a fork, which is kind of beside the point of making cupcakes. But that's ok, these are fancy cupcakes and fancy cupcakes need a fork :)
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