- 8 large egg whites, at room temperature
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 2 cups sugar
- 2 teaspoons cornstarch
- 2 teaspoons pure vanilla extract
- 3/4 cup Nutella
- 12 strawberries, hulled and sliced
Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, including the entire top, then line tin with cupcake linerss
Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.
Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.
Fill each cupcake with 2 tablespoons Nutella and a sliced strawberry. If desired, serve with whipped cream or vanilla ice cream. Serve immediately, the moisture will melt the cupcakes if you leave them overnight
Makes 12 cupcakes. From Serious Eats