http://www.facebook.com/#!/HummingbirdBakery) so I grabbed the spare egg whites and set to work!
The cupcake is very typical of your usual Hummingbird cuppy, but with a twist of lemon. I love lemon curd and was finger-lickingly happy to add a dollop into each cupcake after it had cooled. The method used reminded me of making butterfly cakes with my mum when I was small!
So far, so good.
Next came the meringue stage. I believe this method of making meringue is the Italian method, not one that I'm familiar with having never tried it. In fact, I've never had much success with meringue full-stop so I was determined to get this right!
Two attempts and many eggs later... I got my beautifully frothy meringue! Note to self - take your time cracking eggs, even the tiniest bit of yolk in the whites will sabotage your meringue... sabotage it, I tell ya!!Also - mind your fingers on the sugar syrup. I know the pink bible says this, but I didn't pay much attention. But do... it's very, VERY hot!
I'm not yet the proud owner of a cook's blowtorch, so I popped the meringue-topped cuppies under the grill and knelt in front of them... I know they can catch really quickly so I wanted to be vigilant. My hubby commented that I looked like I was praying for a good result... he wasn't far wrong!
What I've learned this week is: don't bake while you're nursing a cold as it leads to runny coconut pie and too many attempts at Italian meringue... that's my excuse, and I'm sticking to it!