Delicious Nutella and Strawberry Meringue Cupcakes Recipe

Indulge in these heavenly meringue cupcakes filled with luscious Nutella and fresh strawberries. A perfect blend of crispy meringue, creamy hazelnut spread, and juicy fruit!

Ingredients

• Baking spray
• 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
• 24 strawberries, hulled and sliced

Directions

1. Preheat oven to 200°F (93°C). Prepare a 12-cup muffin tin by spraying with baking spray, lining with cupcake liners, and spraying again.
2. In a mixing bowl, beat egg whites, vinegar, and salt on medium-low speed for 30 seconds. Increase to medium-high and beat until soft peaks form (2-3 minutes). Gradually add sugar-cornstarch mixture, 1 tablespoon at a time.
3. Continue mixing until stiff, glossy peaks form (about 2 minutes). Fold in vanilla extract.
4. Pipe meringue into prepared tin using a pastry bag with a 1/2-inch star or plain tip. Create mounds about 1-inch above the edge.
5. Bake for 1 1/2 hours until firm and dry. Turn off oven, prop door open, and let cupcakes sit for an additional hour.
6. Carefully remove cupcakes from tin. Use a serrated knife to cut off tops where the liner meets the cupcake base.
7. Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. Serve with whipped cream or vanilla ice cream if desired.