Dark Chocolate Cupcakes with Espresso Meringue Frosting. So amazing
Dark Chocolate Cupcakes with Espresso Meringue Frosting | youcanbakethis.com | Photography: MavrenLee Photography

OK, listen up, this is important. This is my favourite thing in the world Yes – I did just say that… Of all the things made out of sugar, this is it… Meringue Frosting… You can use it to ice cakes or cupcakes, to top lemon meringue pie or chocolate tarts or banoffee pie… sooo many things. I love how pure white it is for frosting and how perfectly sweet, but not too cloying. So give it a go, I think you’ll love it as much as me… but check out the baking tips so you don’t have to learn from your mistakes like I had to eyes rolled

There seems to be a theme I’m finding… that my family give me cooking stuff for Christmas or birthdays… well, I ain’t complaining! One of my gorgeous sisters gave me a KitchenAid Flex Edge Beater for my Kitchenaid stand mixer. Sounds like a boring present? Ah – nope, not to me! When I saw that thing beat and I didn’t have to stop and scrape down the sides of the bowl, it was a thing of pure magic. Small things they say… I don’t actually use that beater in this recipe, but I wanted to tell you about it coz it’s awesome. For this recipe I use the KitchenAid Wire Whip attachment and you’ll also need a stand mixer. It’s pretty much impossible to make Meringue Frosting with a hand beater.

I was fortunate enough to get a KitchenAid Tilt-Head Stand Mixer a few years ago and I will never go back. Love it. Here she is in the background, behind this gorgeous Red Velvet Cake with Meringue Frosting & topped with fresh raspberries (it was so good…).

Meringue Frosting for cakes, cupcakes, pies desserts
Meringue Frosting | youcanbakethis.com | Photography: MavrenLee Photography

Baking Tip:

This is not really about the cooking process, but the using process.. Be sure that you work reasonably quickly when using the meringue. You don’t have to panic and go like a maniac, but the meringue does “set” as it cools. So if you’re icing, the meringue will stop spreading smoothly and nicely if it gets too cool. If you try to fix it up when cool it will not spread like buttercream – you will take a chunk out of it. Believe me, I’ve done it many times..  I tend to not try to get that perfectly smooth effect with this meringue, I like it with some swish marks in it. If you’re going to pipe with this (which I did with my Butterscotch Cup Cakes), then fill your piping bag while the mixture is still warm. You can then pipe it when you feel the meringue cool down a little (to about room temperature) – that will ensure that you get nice stiff piping rather than it collapsing as you pipe it out.

Meringue Frosting for cakes cupcakes pies desserts
Meringue Frosting | youcanbakethis.com | Photography: MavrenLee Photography


Meringue Frosting

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Credit: www.youcanbakethis.com

Ingredients

    This recipe will fill and ice a 3 layer cake or 24 cupcakes.
  • 6 egg whites
  • 360g / 12.6oz caster or superfine sugar
  • 95ml / 3.2 fl oz water
  • ½ teaspoon citric acid

Directions

Put the egg whites into a stand mixer and whip with a wire whipping attachment. Whip until the egg whites to form stiff peaks.

In the meantime place the sugar, water and citric acid into a saucepan and bring to the boil. Simmer over a low heat until the mixture starts to thicken. It’s thick enough when you swirl the saucepan and the mixture is about the consistency of honey.

Very slowly drizzle the sugar mixture into the egg whites whilst the mixer is at a medium setting. You will notice that the egg whites are getting thicker as you pour in the sugar. Keep beating after you’ve added all of the sugar mixture. Then beat for a good 2-3 minutes. You want the meringue to be full and glossy and stiff when you tilt the beater up.

As I said in the Baking Tip, if you’re icing, the meringue will stop spreading smoothly and nicely if it gets too cool. I tend to not try to get that perfectly smooth effect with this meringue. I like it with some swish marks in it. If you’re going to pipe with this (which I did with my Butterscotch Cup Cakes), then fill your piping bag while the mixture is still warm. You can then pipe it when you feel the meringue cool down a little (to about room temperature) – that will ensure that you get nice stiff piping rather than it collapsing as you pipe it out.

Enjoy!

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9 thoughts

  1. Hi! I’m so glad you liked the post. You know the first time I made this was years ago & it was a total fail & I didn’t try it again for ages. But now I adore it! I reckon give it another go. I swear by making sure the sugar mixture has thickened somewhat and make sure your egg whites are as stiff as they would be before you put sugar in if you were making normal meringue. Then drizzle the thickened sugar mix in and beat away. Sorry for the long answer! ❤

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