Directions

1. Heat oven to 350 and spray baking spray on your pan. Set to the side.

2. In a large bowl combine the cake flour, sugar, baking powder, and salt.

3. In a medium sized bowl whisk together eggs, milk, oil, and vanilla.

4. Pour the wet ingredients over the dry ingredients into the large bowl.

5. Whisk until smooth.

6. Divide batter into Twinkie pans only filling ⅔ of the way full.

7. Bake for 20 minutes.

8. Let them cool in the pan and then remove them.

9. While the Twinkies cool, make your filling.

10. With a mixer, beat the egg whites to stiff peaks.

11. In a small pot combine the water and sugar. Stir constantly until all of the sugar has melted.

12. Cook the sugar mixture until it reaches 250F.

13. Pour the hot syrup over the egg whites with the mixer going on low.

14. Whip the mixture on high until it cools. Roughly about 10 minutes.

15. Once it has cooled completely, poke 3 holes into the bottom of each Twinkie and add your filling using a piping bag. Enjoy!

16. These will last up to 5 days at room temperature or 1 full week in the fridge.

17. You can substitute the meringue filling for store bought marshmallow fluff.