Lemon meringue muffins

Name: Lemon meringue muffins
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 4 fresh eggs (Gr. M); 125 g soft butter/margarine; 125 g + 125 g + 2-3 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 7-10 Tbsp salt, 150 g flour; 2 coated Tsp Baking Powder; 300 g frozen raspberries; 7-10 Tbsp Icing sugar; 12 (5 cm Ø) Paper baking cups

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

4 fresh eggs (Gr. M)
125 g soft butter/margarine
125 g + 125 g + 2-3 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
7-10 Tbsp salt, 150 g flour
2 coated Tsp Baking Powder
300 g frozen raspberries
7-10 Tbsp Icing sugar
12 (5 cm Ø) Paper baking cups

Directions

1
Place 1 paper cups in the recesses of each muffin tray (for 12 pieces). Separate 3 eggs. Cream the fat, 125 g sugar, vanillin sugar, lemon zest and 1 pinch of salt. Stir in 3 egg yolks and 1 egg separately. Mix flour and baking powder and stir in alternately with 3 tbsp. lemon juice briefly. Pour into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes
2
Beat 3 egg whites, 1-2 tsp. lemon juice and 1 pinch of salt until stiff. Add 125 g sugar and continue beating until the sugar is completely dissolved. Spread on the muffins. Bake at the same temperature for about 10 minutes. Let them cool down
3
Defrost the berries. Bring half the berries, 100 ml water and 2-3 tbsp sugar to the boil. Fold in remaining berries. Let cool down if necessary. Dust muffins with icing sugar. Add sauce