Crispy Strawberry And Verbena Cupcake

• 2 egg whites
• 1/2 teaspoon white vinegar
• 3/4 cup granulated sugar
• 3/4 cup muesli hazelnut
• 4 1/4 cups strawberries
• cream
• fat
• 2 tablespoons confectioner's sugar
• verbena Fresh
• dried strawberries
• 1 teaspoon vanilla sugar

1. Preheat oven to 125 degrees Celsius.
2. Whisk the egg whites to peaks with sugar and vinegar. Add the muesli.
3. Using a spatula, cover the sides of the bun pans with the meringue.
4. Do not fill the pans completely, simply cover the sides.
5. Bake for 45 minutes. Let cool, then gently remove the shells from the pans.
6. Cut the strawberries into small pieces, and macerate for 1 hour with 1 teaspoon of vanilla sugar, and 12 small, fresh verbena leaves.
7. Whip the cream and confectioner's sugar to a whipped cream.
8. If the meringue shells are too inflated, cut the inside with scissors to be able to put the strawberries in.
9. Decorate with whipped cream (if possible use a pastry bag fitted with a fluted nozzle), add bursts of dried strawberries, and fresh strawberries with verbena leaves.
10. Serve this dessert half an hour after its preparation, otherwise, the strawberries will soften the meringue. However, you can make your meringues 3 to 4 days in advance, and store them in airtight container.

egg whites, white vinegar, sugar, muesli hazelnut, strawberries, cream, sugar, verbena fresh, strawberries, vanilla sugar

Taken from www.yummly.com/recipe/Crispy-Strawberry-and-Verbena-Cupcake-782070 (may not work)