Sounds good: Devil’s Food Cupcakes with Espresso Meringue

Great recipe Meryl. Personally, I have difficulties making meringue I can never get it quite stiff

into peaks, I do use my KA mixer on 10, it works, but mayb it's me, but after I take out the meringue it almost seems to melt (sort of like when Dorthy threw the water on the Wicked Witch of the West) Any suggestions? I love meringue I'm just not good at making it!!

 
Hey Dianne, I make meringue very infrequently - as a matter of fact, I'm not wild about it - it's

usually too sweet for me. But, I thought this recipe sounded good, because of the espresso in the meringue, which would cut the sweetness.

Do you beat the egg whites alone until frothy, and then add the sugar, etc. until stiff? Also, do you add a little cream of tartar with the sugar?
Are the eggs at room temperature?

 
No to the cream tartar and room temperature eggs, could this be it, I think meringue is too sweet

that is why I am attracted to the espresso meringue like you smileys/smile.gif

 
Yes that's it! They need to be at room temperature for the maximum volume. The cream of tartar will

stabilize them. Also, if one speck of yolk gets in there, they won't whip up correctly!

 
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