Lemon muffins with meringue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Cream the fat, 125 g sugar and vanillin sugar. Stir in 3 egg yolks and 1 egg one after the other. Stir in lemon zest and juice. Mix flour and baking powder, sieve onto the egg-fat mixture and stir in.

2. 2

   Place paper sleeves in the wells of a muffin tin (12 wells), spread the dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Beat the egg white with 1 tablespoon of lemon juice until stiff, adding salt and 125 g sugar. Spread the meringue mixture over the muffins with a tablespoon. Bake in a hot oven at the same temperature for another 10 minutes. Let them cool down. Put 150 g raspberries, 50 g sugar and 100 ml water in a pot. Bring to the boil, add 150 g raspberries and bring to the boil once while stirring. Remove from the heat and let it cool down.

3. 3

   Let them cool down. Put 150 g raspberries, 50 g sugar and 100 ml water in a pot. Bring to the boil, add 150 g raspberries and bring to the boil once while stirring. Remove from the heat and let it cool down. Dust the muffins with icing sugar and serve with the raspberries. Decorate with lemon balm

Nutrition Facts

KCAL
270 kcal

CARBS
38 g

FATS
11 g

PROTEINS
4 g