Orange Meringue Muffin

Preheat the oven to 150 °C fan (conventional oven: 175 °C). Place paper liners in the wells of a muffin tin.

Separate 3 eggs: put the egg whites into a clean, grease-free mixing bowl and the yolks into a second bowl. Also have 1 whole egg ready.

Cream the soft butter with 125 g sugar, vanilla sugar, finely grated orange zest and a pinch of salt.

Stir in the 3 egg yolks and the whole egg one after another until a smooth mixture forms.

Mix flour and baking powder. Fold in alternately with 3 tbsp orange juice, stirring briefly.

Divide the batter evenly into the paper liners (about two-thirds full).

Bake the muffins for about 20 minutes until golden.

For the meringue, beat 3 egg whites with 1 tbsp orange juice and a pinch of salt until stiff. Gradually add 125 g sugar while continuing to beat and beat until the sugar is dissolved.

Spread the meringue over the partially baked muffins and, if desired, create peaks.

Bake for another approx. 10 minutes at the same temperature until the meringue is set and slightly firm. Then let cool completely.