A miniature version of the delectable dish.
Using a spoon, make hollows in each cupcake. Fill the hollows with softened ice cream. Put into the freezer for at least 4 hours.
Make a meringue by whipping the egg whites until stiff. Then, still whipping, add the sugar until the mixture is the consistency of marshmallow cream. Spread the meringue on the cupcakes with a knife, and then put under a hot broiler for 3 minutes, until the top is browned. Makes 4 servings.