Pink Meringue Cupcakes with Raspberry Curd
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Raspberries (1 container)
- Condiments
- White vinegar (1 teaspoon)
- Cooking & Baking
- Gel-paste food coloring in tulip red sugarcraft.com (1)
- Salt (1/2 teaspoon)
- Sugar (2 cups)
- Vanilla extract, pure (1 teaspoon)
- Vegetable oil cooking spray (1)
- Dairy
- Creme fraiche (2 cups)
- Refrigerated
- Egg whites, large (6)
- Raspberry curd (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 11, 2011 (1 year ago).
9 people saved this recipe.
