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merengue cupcakes

Whiskey Praline Merengue Cake Bites

Pillowy bites of merengue cake topped with a praline flavored homemade whipped cream and toasted pecans. Inspired from the 1947 cookbook, Let's Cook it Right
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 72
Author This Season's Table

Ingredients

  • Merengue cakes
  • 3/4 cup whole wheat pastry flour I used Bob's Red Mill
  • 6 extra large egg whites or approx 1 cup
  • 1/4 tsp salt
  • 1 tsp cream of tartar
  • 1 cup sugar divided
  • 1 tsp vanilla extract
  • 1 tbsp smooth whiskey I used Jameson
  • 2/3 cup milk
  • Whipped Cream
  • 1 pint organic heavy cream I used Organic Valley
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup dark brown sugar
  • Topping
  • 1 cup chopped pecans

Instructions

  1. Heat oven to 300 degrees
  2. Sift together flour and 1/2 cup sugar 5 times and set aside.
  3. Beat egg whites, salt, cream of tartar, whiskey and vanilla extract until stiff peaks form. Slowly incorporate the remaining 1/2 cup sugar into the egg white mixture 2 tbsp at a time.
  4. Sift 1/2 flour mixture and 1/2 milk into egg mixture. Fold in with a large spoon until just incorporated.
  5. Add remaining flour and milk into egg mixture and fold in again. Make sure not to overmix so the batter doesn't lose it's light airy consistency.
  6. Divide mixture into ungreased mini cupcake pans.
  7. Bake for 20 min or until golden brown on top.
  8. When cakes are done, remove from oven and invert pan onto baking rack. Let cool completely (approx 20 min).
  9. While cakes are cooling, make whipped cream - whip together heavy cream, extracts and sugar until stiff peaks form and no more liquid is at the bottom of bowl.
  10. Heat small skillet on medium heat and add pecans. Toast for 1 to 2 min or until a deeper golden color and fragrant. Make sure not to burn.
  11. When cooled, flip pan back up and use a serrated knife to trace around the edges of the cakes. They should pop right out of the pan after that.
  12. Top with 1 tbsp whipped cream and toasted pecans.
  13. Enjoy!