Plum meringue muffins

Name: Plum meringue muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 300 g Plums; 60 g Plum jam; 125 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 4 fresh eggs (size M); 75 ml Milk; 250 g Flour; 50 g crushed almonds; 2 TEASPOONS Baking Powder; 12 Paper baking cups; 7-10 Tbsp Disposable piping bag

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

300 g Plums
60 g Plum jam
125 g Butter or margarine
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
4 fresh eggs (size M)
75 ml Milk
250 g Flour
50 g crushed almonds
2 TEASPOONS Baking Powder
12 Paper baking cups
7-10 Tbsp Disposable piping bag

Directions

1
Wash, halve, stone and cut the plums into pieces. Mix pieces with plum puree
2
Melt the fat. Mix fat, salt, 125 g sugar and vanilla sugar with the whisk of the hand mixer. Separate 2 eggs, chill the egg white. Stir 2 eggs, egg yolks and milk into the fat mixture. Mix flour, almonds and baking powder, stir into the egg mixture. Fold in plums
3
Place paper cups in the recesses of a muffin tray (12 recesses). Pour in the dough evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
4
Beat the egg whites until stiff, finally adding 75 g sugar, continue beating until the sugar has dissolved. Pour the beaten egg whites into a piping bag with a medium star-shaped spout. Remove the muffins from the oven and spray on the beaten egg whites. Bake the muffins at the same temperature for another 5 minutes. Remove from the oven and let them cool down on a cake rack