Lemon Cream and Meringue Muffins
Description
Homemade treats for tea. Lemon cream and meringue muffins — delicious. Add lemon zest to the batter, lemon juice to the cream, and even a drop of lemon juice when beating the meringue to help the egg whites form firm, stable peaks that won't collapse. Although this recipe involves several steps, it's very simple. Today I'll show you how. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Sift the flour together with the baking powder and powdered sugar. Add the eggs, milk, and lemon zest. Mix until smooth.
- 2
Step 2
Place the dough into molds and bake in a preheated oven at 180 degrees for 15–20 minutes. Once the muffins are baked, remove them from the oven and let them cool.
- 3
Step 3
While the muffins are cooling, prepare the cream: pour lemon juice and butter into a small saucepan. Heat until the butter melts. Add sugar, egg, and yolks. Cook, whisking constantly, until the mixture thickens and becomes glossy.
- 4
Step 4
Carefully remove a small piece from the center of each muffin and fill the hole with lemon cream.
- 5
Step 5
Beat egg whites with a mixer, gradually adding sugar in small portions. Beat the whites until stiff peaks form.
- 6
Step 6
When the muffins have cooled, use a pastry syringe to pipe the whipped egg whites on top.
- 7
Step 7
Place in the oven in "grill" mode for 1-2 minutes. Muffins are ready!