Currant meringue muffins

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g butter, soft
• 200 g sugar
• 100 g marzipan, crumbled
• 1 tsp lemon peel, grated (organic)
• 150 g flour
• 2 tsp baking powder
• 100 ml buttermilk
• 300 g currants, picked
• 1 pinch of salt
• 2 tsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, light, delicious, with marzipan

Preheat the oven to 190°C (170°C fan-assisted). Separate 2 eggs. Mix the butter with 100g of sugar, marzipan, lemon zest, 2 eggs, and 2 egg yolks. Mix the flour with the baking powder, add it to the egg mixture along with the buttermilk, and fold in the currants. Line a muffin tin with paper cases, fill with the batter, and bake for 20 minutes. Remove from the oven and let the muffins cool slightly. Increase the oven temperature by 30°C. Beat the egg whites with a pinch of salt until stiff peaks form. Add 100g of sugar and beat for another 4 minutes. Spoon the meringue onto 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.