Ingredients
- 370 g all-purpose flour
- 220 g sugar
- 250 ml fresh whole milk
- 180 ml virgin olive oil
- 2 medium eggs
- 150 g ION PATISSERIE classic couverture
- 10 g baking powder
- 1 vanilla vial
Method
Separate the eggs and in a clean bowl place the egg whites with half the amount of sugar.
Mix on medium speed, using a hand mixer, until the meringue starts to thicken.
Before it thickens, add the remaining sugar, while mixing constantly.
Be careful not to make a stiff meringue.
Continue whisking on medium speed, and gradually add the egg yolks and olive oil.
Once the mixture is homogeneous, add the flour, vanilla, and baking powder.
Continue mixing and pour the milk.
Finally, add the couverture, which you have previously cut into small pieces.
Divide into muffin tins or small silicone molds.
Bake in a preheated oven, at 170 C fan, for about 17-20 minutes.
