Muffins with white cherries and meringue frosting

These muffins are tender, moist, flavorful, easy and super quick to prepare. No need of any special equipment, just 2 bowls and a rubber spatula will do your job.
If you can’t find cherries on the market, feel free to use and kind of berries, peach, apricots, apples or pears. Use whatever fruit you have on your hands, you can even mix different fruits in for a more interesting result.
White cherry muffins with meringue frosting
Ingredients:
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
1 tea spoon vanilla extract
1/3 tea spoon citric acid
White cherry muffins with meringue frosting White cherry muffins with meringue frosting White cherry muffins with meringue frosting

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).

Pour the meringue frosting in a piping bag and decorate the muffins as you like.

Use a brûlée torch to burn the top of the frosting for better looks and taste.

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