Step 1

Spread unsalted butter on a muffin mold, sprinkle with sugar and put it in the refrigerator.

Step 2

Beat egg yolks, add vegetable oil, mix, add salt, and mix, then add plain yogurt and vanilla extract and mix.

Step 3

Sift the soft flour and corn starch and mix.

Step 4

Add lemon juice to cold egg whites and whip. When large bubbles start to appear, divide sugar into 3 portions and whip to make meringue with soft horns, then clear the bubbles for about 2 minutes at low speed.

Step 5

Add a small amount of meringue to the yolk dough and mix, then add to the meringue and mix.

Step 6

Put the dough in the mold, flatten it, place it on a pan with hot water and bake in an oven preheated to 220 degrees for 6 minutes. Open the oven door for about 15 seconds to cool, lower the temperature to 120 degrees and bake for another 15 minutes.

Step 7

Cool in the oven for about 10 minutes and then take it out.