Angel Food Cupcakes with Meringue Icing 
makes between 12 and 15 cupcakes

  • 1/2 cup confectioners sugar
  • 2/3 cup cake flour, sifted (to make: replace 1.5 T flour with cornstarch) 
  • 1/4 teaspoon salt
  • 8 egg whites from large egg whites (8 oz), at room temperature (or warmed over warm water bath) 
  • 1/4 cup water 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon cream of tartar 
  • 1/2 cup granulated sugar (pulsed in food processor 3-4 seconds)
Heat the oven to 325°F. Lightly grease a muffin pan with baking spray or bake in paper muffin cups but be aware that they will stick to the paper cups. In a medium bowl whisk together the confectioner's sugar, cake flour, and salt. 
In the bowl of a stand mixer mix the egg whites, water, vanilla extract, and cream of tartar. Mix on low speed until foamy, then turn the speed to medium and begin to add the granulated sugar in 1 tablespoon increments. Add the sugar very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy and stiff; it should be modestly glossy, and the tips of the peaks formed should flop over just a bit. 
Add the dry ingredients in two installments. Sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold them in carefully, not overmixing. Fold in the second half of the dry ingredients. 
Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden. Remove from the oven and let cool completely before removing and icing. 

Meringue Icing 
makes enough to frost 12 cupcakes 
  • 2 egg whites from large eggs (2 oz), at room temperature 
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 1/2 cup sugar 
  • Pinch salt
  • 1 – 2 drops of food color if desired 
  • to make chocolate add ¼ cup unsweetened cocoa 
Place the egg whites with the vanilla in the clean bowl of a stand mixer. Whisk the water and sugar together in a small, high-sided saucepan. Bring to a boil over medium-high heat and cook for four to eight minutes, or until the syrup reaches 234°F on a candy thermometer. 
While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, turning the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks. 
Beat in the salt and food color until the mixture is an even, consistent color.
Fill a piping bag and frost cupcakes. If desired, toast the top of the meringue with a kitchen torch. 
Chocolate Buttercream (Italian Meringue buttercream)
Yield: 1+ lb.
Ingredient    Amount
  • Sugar    5 oz.
  • Water    1.5 oz.
  • Egg white    2.5 oz.
  • Butter    8 oz
  • Bittersweet chocolate, melted    1.5 oz.
Method: Foaming
  1. Separately cream the butter in mixer until light and soft. Set aside.
  2. In a clean, completely dry bowl beat the egg whites on high until frothy; add 1 oz of sugar and whip until soft peaks form. Set them aside for a moment.
  3. Place the other 4 oz sugar and water together in a pot. Place over medium heat, and stir until sugar is dissolved. Raise heat to high and cook till 240F. Washing down sides of pot with water throughout this process.
  4. At 230F begin whipping egg whites again, whip them to med/ soft peaks.
  5. When the sugar reaches 240F slowly begin pouring the hot sugar syrup into the soft peak egg whites. * Machine is on 2nd speed! After all the sugar is added, turn machine up to 3rd speed, and whip till cool – this can take about 10 minutes.
  6. Slowly add the creamed butter to the meringue with the machine running on 2nd speed using the whip. After the butter is all added, add melted cooled chocolate. Turn the machine up to 3rd speed for about 5 minutes, until light and airy.