Summary

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

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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.