Lemon meringue cupcakes with cherries

Ingredients:

Meringue bowls

• 150 gr. meringue mixtures
• 6 tbsp cake flour
• 110 g butter, melted
• Cooking spray

Filling

• Lemon pudding mix
• Cherry pie filling for 4 servings
• 0.5 cups of sugar
• 2 and 1/4 tbsp. lemonade
• 2 large egg yolks
• 1 cup cherries for pie filling
• Whipped cream, for topping (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Spray 12 2-inch muffin tins with cooking spray.
2. Make meringue bowls: mix the meringue mixture and flour In a food processor, process until finely ground. Add melted butter and mix well.
3. Spoon about 2 tablespoons of the mixture into each prepared muffin tin. Using a 1 tablespoon measuring spoon, press the mixture firmly into the bottom and sides of the tins. Bake for 8-10 minutes, or until the cakes begin to brown. Remove from the oven and immediately press each cake into the tin with the back of a measuring spoon. Cool the cups in the tins on a wire rack.
4. Fill the bowls with the fillingCombine the pudding mixture and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Place the saucepan over medium-high heat and continue whisking until the mixture comes to a boil. Remove from the heat and let cool for 5 minutes.
5. Spoon 2 tablespoons of lemon filling into each chilled meringue cup. Top with 1 tablespoon of pie cherries. Refrigerate for about 2 hours, or until the filling is set. Top with whipped cream, if desired. Serve the mini cakes chilled or at room temperature.