240 grams (8,5 oz) all-purpose flour
130 grams (4,5 oz) brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
350 grams (12 oz) pitted and chopped fresh white cherries
2 large eggs
120 grams (4 oz) butter, melted and cooled
Zest from 1 orange
90 grams (3 oz) buttermilk
Juice from 1 orange
1 teaspoon vanilla extract
For the meringue frosting:
370 grams (13 oz) white granulated sugar
4 medium egg whites
Prepare the muffins: Preheat your oven to 180C (350F). Line a 12 cup muffin tray with paper muffin liners.
In a large bowl combine flour, brown sugar, salt and baking powder and the cherries. Set aside.
In another bowl beat the eggs lightly, then add the butter, salt, buttermilk, juice from 1 orange and vanilla. Mix well to combine.
Pour the wet ingredients to the flour mixture and stir with a rubber spatula until the batter comes out nice and smooth (don’t over-mix).
Distribute the batter evenly between the muffin cups and bake for about 25-30 minutes, or until a tooth pick comes out clean.
Remove from oven and set aside to cool completely.
Prepare the frosting: Add the sugar and egg whites in a heatproof bowl over a pot of simmering water.
Cook the mixture until the sugar’s completely dissolved (or reaches 160F, if you have a candy thermometer).
Then, add the vanilla and citric acid and mix with a hand or stand mixer until the meringue is fluffy, thick and glossy (about 10 minutes).
Use a brûlée torch to burn the top of the frosting for better looks and taste.