Red Currant Meringue Muffin

Preheat the oven: fan 170 °C (conventional 190 °C). Line a muffin tin with paper cases.

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

Beat the soft butter, 100 g sugar, crumbled marzipan, lemon zest, 2 whole eggs and 2 egg yolks until smooth.

Mix the flour and baking powder and stir them into the egg mixture alternately with the buttermilk until a smooth batter forms.

Gently fold in the red currants at the end.

Fill the cases about two-thirds full and bake the muffins for about 20 minutes.

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

Whip the 2 egg whites with a pinch of salt until stiff, then slowly add 100 g sugar and beat for about 4 more minutes into a glossy, firm meringue.

Place the meringue onto the muffins, sprinkle with powdered sugar and bake the meringue topping for 4–6 minutes until lightly browned.

Let the muffins cool briefly, then remove them from the tin and cool completely on a wire rack.