Meringue muffins

Recipe

For the muffins

2.2 dl flour
1 tsp baking powder
½ tsp salt
2 large egg, room temperature
1,5 dl granulated sugar
60 ml coconut oil
1.2 dl milk
1 tsp vanilla extract

For the filling

150 g of lemon curd

For the Meringue

3 large egg whites (120 g / approx. 1.2 dl)
2 dl granulated sugar

Preheat the oven to 175 °C and lightly grease a muffin tin with coconut oil. In a bowl, whisk the eggs and sugar until pale and fluffy. Add the coconut oil and milk, and mix until smooth. Sift in the flour, baking powder, and salt, and fold gently to combine, avoid overmixing. Divide the batter into the muffin cups and bake for 15–20 minutes, or until a skewer inserted comes out clean. Let the muffins cool completely.

Heat a small amount of water in a saucepan and place a metal bowl on top to create a double boiler. Whisk the egg whites and sugar in the bowl continuously until the sugar dissolves and the mixture feels warm and smooth without any graininess. Remove from heat and beat with an electric mixer (or stand mixer) on high speed for 7–10 minutes, until the meringue is glossy and forms stiff peaks.

Once the muffins have cooled, use an apple corer to remove a small piece from the center of each muffin. Fill a piping bag with lemon curd and pipe it into the cavity. Fill another piping bag with meringue and pipe it generously over the top of each muffin. Lightly brown the surface with a kitchen torch until golden.