Meringue Muffins with Heart Cherry

For meringue muffins, beat the eggs with 150 g powdered sugar until foamy. Stir in the melted butter. Mix the flour, cocoa powder and baking powder and add to the egg-butter mixture.

Whip the cream cheese with 50 g powdered sugar and the vanilla sugar until creamy. Heat the oven to 180 degrees. Pour half of the muffin batter into the molds, then top each with 1 tablespoon of the cream cheese mixture and finish with about 1 tablespoon of the muffin batter.

Bake for about 20 minutes and let cool completely. Beat the three egg whites in a bain-marie until stiff, adding 1 pinch of salt and the powdered sugar slowly.

Beat the mixture until the sugar has dissolved and the egg whites are glossy. Place a heart-shaped cherry in the center of each muffin and press it in lightly.

Pour the egg white mixture into a piping bag and pipe in circles. Chill in the refrigerator for 15 minutes. Heat the dark chocolate with the whipped cream in a saucepan and mix well.

Drizzle chocolate over meringue with a tablespoon, chocolate should not be too warm. Let the meringue muffins cool in the refrigerator for 1 hour before enjoying.

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