"Just made this tonight and I have to say....YUMMY! I decided to make them into your average size cupcake and they turned out beautifully. The tops di crack (but did NOT fall....yay!) but I happen to like that rough look, especially since we are not adding frosting. If yours do happen to fall, you MUST:
Have your yolks and whites at room temp. Crucial for meringue!
VERY GENTLY fold in the meringue. If you don't the meringue will lose it's light and airy consistancy and will fall once they're removed from heat. You also have to do the same thing when sifting the cake flour in.
Fill your cupcake liners to the top like it says in the recipe. As a test, I filled one liner 2/3 full, like you would with a normal cupcake, and sure enough, the middle sunk in slightly.
Happy Baking!!! "