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?

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

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

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.

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