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Meringue Cupcakes with Stewed Rhubarb and Raspberries

Martha Stewart
  • 0 minutes
  • Serves 12

INGREDIENTS

1/2 pint

Raspberries

1

Rhubarb, Stewed

6

Egg whites, large

1 3/4 cups

Sugar

1/2 tsp

Table salt

1 tsp

Vanilla extract, pure

1 tsp

Vinegar

1 cup

Creme fraiche

1/2 cup

Heavy cream