- Pipe over tops of cupcakes.
- Bake at 400° for 5-8 minutes or until meringue is golden brown.
- Cool for 10 minutes before removing from pans to wire racks to cool
- completely. Store in an airtight container in the refrigerator.
- Yield: 2 dozen.
Nutritional Facts: 1 cupcake equals 153 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 176 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.