Apple muffins with meringue topping

For 12 pieces
  • 75 g Raisins
  • 3 EL + 100 ml white grape juice
  • 800 g apples (e.g. B. Elstar)
  • 1 cinnamon stick
  • 1 packet vanillin sugar
  • 300 g flour
  • 1/2 Package Baking powder
  • Salt
  • 300 g Sugar
  • 3 Eggs (size M)
  • 100 ml Sunflower oil
  • 3 protein (size M)
  • 2 tbsp Icing sugar
  • 150 g Crème fraîche
  • Fat and flour
60 minutes
light
1.
Rinse and drain the raisins. Drizzle the raisins with 3 tablespoons of juice and set aside. Peel, quarter and core apples. Small apples Put 100 ml of juice, cinnamon stick and vanilla sugar in a saucepan. Cover and simmer for 15-20 minutes. Remove the cinnamon stick and let the compote cool. Grease a muffin tin (12 hollows) and dust with flour. Flour, baking powder, 1 pinch Mix the salt and 150 g sugar in a mixing bowl. Mix the eggs, oil, raisins and 350 g compote. Briefly stir into the flour mixture with a spoon until everything is just mixed. Pour the batter into the wells of the mold. In the preheated oven (E- Stove: 175 ° C / convection: 150 ° C / gas: level 2) Bake for 20-30 minutes (test with chopsticks !!!). Shortly before the end of the baking time, beat the egg whites until stiff, sprinkling in 1 pinch of salt and 150 g of sugar. Beat until the egg whites shine and the sugar has dissolved. Pour the mixture into a piping bag with a large star nozzle. Sprinkle tuffs on the muffins. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 3-5 minutes. Let muffins cool in the wells for about 10 minutes. Remove the muffins from the tin and allow to cool on a wire rack. Dust with powdered sugar. Add the rest of the compote with crème fraîche
2.
1 hour waiting time
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 6 g protein
  • 14 g fat
  • 59 g carbohydrates

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