Brown Sugar Cranberry Muffins
by JosephineLight and airy cranberry muffins made with whipped egg whites and cardamom for a delicate, bakery-style result. An easy muffin recipe with a unique.
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a clean mixing bowl, whisk the egg whites on medium speed until frothy.
Add lemon juice and continue whisking. Gradually add in the sugar, 1 tablespoon at a time, until the mixture forms stiff, glossy peaks.
Gently fold in the cardamom until evenly incorporated.
Using a piping bag or spoon, portion small mounds of the meringue onto the baking sheet.
Bake for 45–55 minutes, or until the outside is dry and crisp but not browned. Turn off the oven and let them sit inside with the door slightly open for another 30 minutes to fully dry out.
Tips & Notes:
Store in an airtight container at room temperature for up to 5 days. If they soften, re-crisp in a 200°F (95°C) oven for 10–15 minutes.