Nutella Muffins with Pistachio Meringue

For the Nutella muffins with pistachio meringue, preheat the oven to 180°degrees top/bottom heat. Beat egg whites, 30 g sugar and a pinch of salt until stiff.

Mix yolks with powdered sugar, water, oil and powdered sugar. Then mix flour with baking powder and cocoa and stir in. Fold in the snow and distribute in the muffin cups.

Fill only 3/4 and then press a sour cherry into each muffin. Will be about 18 pieces. Bake the muffins for about 20 minutes. Test with chopsticks. In the meantime, prepare the pistachio meringue.

Beat 3 egg whites with a pinch of salt until stiff. Slowly add the sugar, then the starch and beat until stiff. Then stir in the pistachios.

Save a few chopped pistachios for sprinkling. Place in a piping bag and pipe circles onto a baking tray with baking paper, which are a little smaller than the muffins (they will still separate a little).

Sprinkle with chopped pistachios and dry at 160 degrees for about 30 minutes. The meringue should come off the baking paper nicely. Otherwise, leave it in the oven for a few minutes longer. Let everything cool down.

For the filling, whip the cream with the cream stiffener. Stir in the Nutella. Pipe onto the muffins with a piping bag (or simply with a spoon). Whip the remaining cream and add another white blob on top. Finally, place the pistachio meringue on top.

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