Christie, of Christie’s lifestyle, received a baking bundle containing a selection of our Pure Whey Protein™ flavours, as well as our popular and versatile Liquid Egg Whites. Christie worked her magic in the kitchen to make these incredible Lemon Meringue Protein Cupcakes.
Here’s how she made them…
Method:
Preheat the oven to 200 degrees celcius and grease a muffin tin with a little bit of coconut oil on a tissue. Alternatively you can use paper cases as I have below.
Mix the protein powder and baking powder then add the egg whites and yoghurt. Mix well until you get a smooth consistency.
Spoon the batter into your muffin tins and bake for around 15 minutes until golden.
Top with protein meringues (recipe below)
For the meringues I simply whisked a cup of the liquid egg whites with an electric whisk until they formed stiff peaks. I then folded in half a packet of the lemon meringue protein powder sample.
The mixture smelt delicious, I then popped a dollop of this onto a baking tray and put in the oven at 180 degrees Celsius for around half an hour until the mixture hardened into a meringue texture. I noticed that the meringues were tinted yellow, I think this is due to the protein powder. These were not like your conventional sugary meringue but tasted like a great alternative and went really well topped with the muffin and gave it that little bit of sweetness. You could even crumble the muffin and the meringue into a bowl of fat free yoghurt for a really tasty healthy treat.
If you’re interested in cooking with whey and trying some recipes yourself, why not give these Lemon Meringue Protein Cupcakes a bash? #CookItYourWhey #BulkBakes
