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35 min
  • 150 gflour
  • 150 gsugar
  • 100 gbutter
  • 2 xeggs
  • 2 tbspalmond milk
  • 1 tbspcocoa powder
  • 1 tspbaking powder
  • 1 pkgvanilla sugar
  • 200 gsugar
  • 100 gdark chocolates
  • 10 gcoconut oil
  • 2 xeggs
  • 1 tbsplemon juice

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multi-purpose blade
First, heat the oven to 180 °C. Grease a muffin tray or insert with paper liners, as you wish. Beat the butter/margarine with the sugar until creamy using the bamix® and the beater attachment and stir in the eggs one by one. Mix the flour with the baking powder and stir into the egg-sugar mixture alternately with the milk using the bamix® and the mincer attachment.
Now fill half the dough into the muffin holes/liners. Stir the cocoa powder into the other half of the dough using the bamix® with the mincer attachment and – if the dough is too solid – stir in some extra milk. Now spread the dark dough onto the light dough. Stir a fork through the dough from the bottom to the top, creating a marble pattern. Bake your marble muffins on the middle shelf for about 20 minutes. Then allow to cool.
Let's now turn to the meringue. Using the bamix® with the beater attachment, froth up the egg whites, sugar and lemon juice over a hot bain-marie until you have a stiff mixture.
Now fill the meringue into a decorating bag with a large nozzle tip. Pipe the meringue onto the marble muffins in a large rosette and refrigerate for about 30 minutes. Then melt the chocolate with the coconut oil. Allow to cool slightly and cover the meringue with this.

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