Meringue Puff Pastry Cupcakes with Fruit

For the meringue puff pastry with fruit, preheat the oven to 200 degrees top/bottom heat. Line a baking tray with baking paper. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and mix until the sugar has dissolved and the snow is stiff.

Roll up the puff pastry and divide into 8 pieces with a knife or pizza roller. Put a teaspoon of apricot jam on one piece and then cover with different fruits such as apricots, raspberries, blueberries, etc..

Leave out the jam for the blueberries, as they give off a lot of juice. Then fold the edges of the dough over the fruit and seal at the top so that nothing (or not as much) leaks out.

Now spread the meringue mixture over the puff pastry cupcakes and place in the oven. After about 10 minutes, when the meringue starts to color, switch the oven to bottom heat and finish baking for another 10 minutes or so, until the puff pastry starts to color (depending on your oven, the time may vary a bit).

Allow the meringue puff pastry cupcakes with fruit to cool slightly before enjoying.

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