Traditionally speaking, meringue gets its brown-top color from an oven or broiler. You can use either strategy; however, using a blow torch can be just as efficient, especially considering that ...

Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe ...

Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray ...

The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.