Lemon meringue cupcakes

Instructions

Meringue

1 Beat the egg whites with 2 tablespoons of sugar until soft peaks form. Add the sugar a tablespoon at a time, beating between each addition.
2 Beat the egg whites until stiff peaks form.
3 Divide in piping bags with different nozzles and spray small decorations (flowers and shells) on the baking paper.
4 Bake for about 15 minutes, turn off the oven and let stand for 2 hours in the oven to dry out.
5 Seal in an airtight container until needed to prevent the meringues becoming moist and sticky.

Cupcakes

1 Cut the caps from the top of each cupcake and fill the hole with a tablespoon of lemon curd.
2 Put the cap back.
3 Spray butter icing with a star nozzle in the center of each cupcake.
4 Paste the meringue flowers and shells on the icing.