LEMON MUFFINS WITH MERINGUE..

September 20, 2013

LEMON MUFFINS WITH MERINGUE..

FOR THE MUFFINSlem muff
225 g plain flour
1 tsp. baking powder
125 g soft butter
200 g sugar
2 eggs
zest of 1 lemon
2 tbsp. lemon juice
125 g buttermilk

FOR THE LEMON CREAM
100 g powdered sugar
60 g butter
finely grated 1 lemon peel and juice
1 big egg + 1 big egg yolk

FOR THE GLAZE
2 egg whites
4 tablespoons sugar

TO MAKE THE MUFFINS
1. Preheat the oven to 170 degrees C. Prepare 12 piece muffin tin.
2. Mix flour and baking powder in a bowl.
3. In another bowl, whip butter with sugar light and fluffy. Mix eggs one by one. Then add lemon zest. Then in turns quickly mix in the flour, the buttermilk and the lemon juice.
4. Spoon the mix into the muffin tin to fill up 3/4.
5. Bake for 30 – 35 min till golden. Remove from the pan and let them rest at least for an hour.

MAKE THE CREAM
6. Place sugar, butter, lemon peel and juice in hot water bath. Mix time to time till butter and sugar have melted.
7. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it cool down for an hour.

MAKE THE MERINGUE
8. Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Spoon or pipe onto muffins. Blowtorch.

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P. S. Too much work and not enough fun! But maybe they are just for you..

Enjoy, k.

recipe from “Kūkas” by M. Neri

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