absoluteleigh

I am the packet mix queen…yes, I can hear you gasping and fanning yourself. Packet mixes..the outrage! Was once even told (by a loon on AFW who has since been deleted) that you aren’t a real parent if you use packet mixes..pfft what a load of shit!

First we make the cupcakes. So for this, I used a Greens Vanilla cake mix. Mix the room temp egg and butter together, then milk..now you add the packet in. It does make a difference, so don’t be lazy and bung it all in at once! Then baked till..well, they are cooked..duh! Or, if you aren’t into packets, you could try out Rah’s perfect basic cupcake recipe.

Once they’re cool, cut little holes in the top for the Lemon curd. I just used some stuff from a jar (not the cheap stuff eww) but you could make your own I guess..if you were so inclined.

Then comes the fun! I wanted some of that spiffy soft and fluffy meringue, not that boring regular stuff. So I found myself a recipe for Italian Meringue at Gourtment Traveller. Took awhile to track down a candy thermometer.

So you will need..

• 200g Caster Sugar
• 200ml water
• 5 egg whites
• Pinch of cream of tartar (which I didn’t have, asked google and it said i’d be still right without it. But I probably wouldn’t be taking my advice )

First, combine the sugar and 200ml water in a small pan and bring to the boil while continuously stirring until the sugar dissolves.

Then, Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. And you’ve got your candy thermometer in there..right?

So you now cook until the syrup reaches 115c on your trusty thermometer, which takes about 15mins. Once you get there start whisking your egg whites with cream of tartar in a clean, grease-free bowl of an electric mixer until soft peaks form.

Still cooking your sugar while your whisking away ( so you will need a stand mixer or a helper monkey) till your sugar reaches 121c.

Increase the speed to high and while it’s running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

You can pipe it or just spoon it on, which I preferred the rough look and you could fit more on.

The meringue is already cooked, but a little browning is nice. I stuck them under the grill for a bit. A blow torch would be ideal for a nice even brown.

Super nom-a-licious they were much better than those I have had else where!