THE MAGIC OF MERINGUE!
While it looks very complex, it’s not as tough as you think. The batter is very easy. It’s the same old story – wet ingredients get mixed together and dry ingredients get mixed together and then they all get mixed together. No sweat. The meringue requires a little more effort though, but if you have a mixer, the effort you will personally put in will be very minimal. That’s good news, yes? You want the egg whites and sugar to form soft peaks as you mix it together. It is completely ready when you have incorporated all of the sugar and then the peaks become stiff and glossy.
You can use a pastry bag to pipe the meringue on, or even use a plastic bag with a corner cut off. Or just smear it on top too. Just get it on there! You’ll bake it for a wee bit longer until the meringue turns golden brown. These should cool for a few minutes and then serve them while they’re still warm. Should you have any remaining, keep them in your fridge because of the meringue.
I found this tangy meringuey recipe on the Taste of Home website. Click the link below to see the site and full recipe for these Lemon Meringue Muffins.
CLICK HERE FOR RECIPE
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