Blueberry Meringue Muffin

Preheat the oven to 170°C fan (190°C top/bottom heat) and line a muffin tin with paper cases.

Separate 2 eggs and set the egg whites aside for later.

Cream the soft butter with 100 g sugar, then stir in the marzipan cubes, lemon zest, 2 whole eggs and 2 egg yolks.

Mix the flour with the baking powder and add together with the buttermilk to the egg-butter mixture, stirring briefly until smooth.

Gently fold in the blueberries.

Fill the batter into the paper cases and bake the muffins for about 20 minutes.

Remove the muffins from the oven and increase the oven temperature by 30°C.

Whisk the egg whites with a pinch of salt until stiff, then let 100 g sugar drizzle in and continue beating for about 4 minutes until the mixture is very glossy and firm.

Put the meringue onto the muffins, sprinkle with powdered sugar and bake for 4–6 minutes until light brown.

Remove the muffins and let them cool on a wire rack.