- Anonymous
– 2 Egg yolks – 25g Melted unsalted butter – 45g Milk – 2g Vanilla extract – 30g All-purpose flour – 50g Tapioaca starch – 2 Egg whites – 30g Sugar
Mix egg yolks, add melted butter and mix.
Add the next milk and vanilla extract and mix.
Sift flour and tapioca starch, mix, and let stand for a while.
Divide the egg white into sugar 2 times and make a hard meringue.
Add 1/3 of the meringue to the egg mixture and mix, then transfer to the bowl where the meringue remains and mix.
Put a parchment paper cup into the muffin mold, fill it with batter, and bake at 180 degrees for 20 minutes. (Preheat 200 degrees)