Marble Muffins With Meringue Top
Ingredients
Muffins
- 150g flour
- 150g sugar
- 150g butter
- 2 eggs
- 2 tbps almond milk
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1 pkg vanilla sugar
Merinque Topping
- 200g sugar
- 100g plain chocolate
- 10g coconut oil
- 2 eggs
- 1tbsp lemon juice
Directions
- Muffins.First, heat the oven to 180 °C. Grease a muffin tray or insert with paper liners, as you wish. Beat the butter/margarine with the sugar until creamy using the bamix® and the beater attachment and stir in the eggs one by one. Mix the flour with the baking powder and stir into the egg-sugar mixture alternately with the milk using the bamix® and the mincer attachment.Now fill half the dough into the muffin holes/liners. Stir the cocoa powder into the other half of the dough using the bamix® with the mincer attachment and – if the dough is too solid – stir in some extra milk. Now spread the dark dough onto the light dough. Stir a fork through the dough from the bottom to the top, creating a marble pattern. Bake your marble muffins on the middle shelf for about 20 minutes. Then allow to cool.
- Meringue Topping.Let’s now turn to the meringue. Using the bamix® with the beater attachment, froth up the egg whites, sugar and lemon juice over a hot bain-marie until you have a stiff mixture.Now fill the meringue into a decorating bag with a large nozzle tip. Pipe the meringue onto the marble muffins in a large rosette and refrigerate for about 30 minutes. Then melt the chocolate with the coconut oil. Allow to cool slightly and cover the meringue with this.
Source: Bamix
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