Marzipan-rhubarb muffins with meringue

Name: Marzipan-rhubarb muffins with meringue
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Rhubarb (175 g net); 180 g Flour; 2 TEASPOONS Baking Powder; 2 Eggs (size M); 220 g Sugar; 1 package Vanillin sugar; 80 g soft butter or margarine; 150 ml Milk; 50 g Marzipan raw mass; 12 Paper baking cups; 7-10 Tbsp crispy paper cups

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Rhubarb (175 g net)
180 g Flour
2 TEASPOONS Baking Powder
2 Eggs (size M)
220 g Sugar
1 package Vanillin sugar
80 g soft butter or margarine
150 ml Milk
50 g Marzipan raw mass
12 Paper baking cups
7-10 Tbsp crispy paper cups

Directions

1
Wash and clean the rhubarb and cut into small pieces. Mix flour and baking powder. Separate eggs. Whisk yolks.
2
Stir in 100 g sugar, vanillin sugar, fat and milk. Stir in flour mixture, rub in marzipan and fold in rhubarb. Line the hollows of a muffin tray (12 hollows) with a paper baking tin each. Spread the dough in them
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the muffin tray. Let muffins rest for about 5 minutes. Beat the egg whites with the whisks of the hand mixer until stiff. Finally, pour in 120 g sugar.
4
Carefully remove the muffins from the baking tray and place them on a baking tray. Spray meringue tuffs onto the muffins and bake at the same temperature for about 4 minutes. Take them out and let them cool down. If necessary, put them into colourful paper baking cups