Page 107 - Cupcakes

cupcakes nearly side by side on a baking sheet.

7. Prepare the meringue: Add the cream of tartar to the reserved egg whites and
beat with an electric mixer on high speed until frothy, 45 seconds. Add the
coconut flavoring and 1 tablespoon of the sugar. Continue beating on high,
adding 1 tablespoon sugar at a time, until the whites form stiff peaks (if you pull
the beaters from the meringue, the meringue should extend from the beaters in
straight stiff peaks). Spoon 2 tablespoons meringue onto the top of each cupcake

and swirl to spread it just to the edges with a short metal spatula or a spoon.
Place the pan in the oven. Bake until the meringue is light nutty brown in color,
5 to 6 minutes. Run a dinner knife around the edges of the cupcake liners, lift the
cupcakes up from the bottoms of the cups using the end of the knife, and pick
them out of the cups carefully with your fingers. Serve at once, or allow the
cupcakes to cool 10 minutes, then serve.

Store these cupcakes, in a cake saver at room temperature, for up to 3 days.