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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C (convection 170 ° C). Separate 2 eggs.
- 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.
- 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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