Currant Meringue Muffins

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 4 medium egg (s)
  • 100 g butter, soft
  • 200 g suar
  • 100 g marzipan, crumbled
  • 1 teaspoon lemon peel, grated (organic)
  • 150 grams flour
  • 2 teaspoons baking soda
  • 100 ml buttermilk
  • 300 g currants, plucked
  • 1 pinch (s) salt
  • 2 teaspoons powdered sugar
Currant Meringue Muffins
Currant Meringue Muffins

Instructions

  1. Preheat the oven to 190 ° C (convection 170 ° C). Separate 2 eggs.
  2. Mix the butter with 100 g sugar, marzipan, lemon zest, 2 eggs and 2 egg yolks. Mix the flour with baking powder, add to the egg mixture with the buttermilk, then fold in the currants.
  3. Line a muffin tin with paper liners, fill in the batter, bake for 20 minutes, remove and let the muffins cool down a little. Set the oven 30 ° C higher. Beat the egg whites with a pinch of salt until stiff. Sprinkle in 100 g of sugar and beat for another 4 minutes. Put the meringue on the muffins, sprinkle with powdered sugar and bake the muffins with the meringue topping for another 4-6 minutes until the meringue topping is lightly browned.

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