Merique Technique For Cupcake

Baking By kristen81 Updated 2 Oct 2010 , 11:35pm by vkat

kristen81 Posted 2 Oct 2010 , 3:14pm
post #1 of 5

I came across an idea and can't remember where.
Can anyone help with merique techniques? I want to make white cuppies with coconut filling, merique and toasted coconut topping.
Is it ok to fully cook cupcakes since once merique is on they go back in oven? I don't want to dry them out. I'm making them the day before wedding. How long should the merique be beaten? I'm nervous that it might slide off the tops after awhile. Would you fill a bag to add the topping or just take a serving spoon full?

4 replies
taniabanana Posted 2 Oct 2010 , 9:05pm
post #2 of 5

I've never heard of merique. Do you mean meringue (egg whites and sugar) ?

kristen81 Posted 2 Oct 2010 , 11:22pm
post #3 of 5

I'm so stupid, I should kill myself! Yes, meringue. Any help?

aswartzw Posted 2 Oct 2010 , 11:33pm
post #4 of 5

Yes. You need to completely bake the cupcakes since it only takes a few minutes for the meringue to toast up. You have to watch them once you stick them back in because it's so easy for them to burn.

vkat Posted 2 Oct 2010 , 11:35pm
post #5 of 5

Rather than putting them back in the oven, could you use a torch? I have seen this done on cupcake wars.

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