Alright, guys, listen up! It’s time to whip up a little treat and chill. A few days ago, Idles released their fifth album, Tangk, a glorious post-punk gem we’ve been spinning on repeat. Now, don’t go questioning our logic here, but the second we laid eyes on the album artwork, all we could think about was chocolate and meringue… Grab your apron and headphones: let’s bake muffins!
It’s always such a pleasure to go to our local record shop, all the more if there’s a fresh drop from one of our beloved punk bands. As we were going to Idles’ new album’s listening party, we whipped up a sweet treat and brought it along with us as our plus one! Turns out, our muffins were a hit. So, we figured, why not spread the love and share the recipe with you all?
Why should you listen to Idles’ Tangk?
“Tangk” is a rich musical exploration. This record blends new sounds with the band’s trademark intensity. Collaborating with Kenny Beats and Nigel Godrich, the band revolves around his favorite theme: “Love is the Fing”.
Fronted by Joe Talbot’s dynamic vocals, the record pushes boundaries while maintaining the essence of IDLES’ sound. Departing from their previous raw style, “Tangk” offers a nuanced and sophisticated experience, with standout tracks such as “Dancer”, “Hall & Oates”, “Gift Horse”, “Grace” and “Pop Pop Pop”.
We wrote a more complete review a few days ago: don’t hesitate to check it out!
Let’s bake Chocolate Muffins and chill!
You know us – any excuse to whip up a treat whenever an album sweeps us off our feet is a good thing (let’s be honest, this happens more often than we’d like to admit). And this time, with the album artwork resembling a hazy cloud of smoke, our creative options were as limited as a diet without carbs (which by the way, we absolutely don’t recommend).
But fear not: when life gives the Sound Eaters smoke, the Sound Eaters make meringue! Why, may you ask? Well, aside from being delightfully messy and as flammable as our passion for music, meringue is exquisite!
Ready to bake and chill? Let’s do this people! 🤘
Play the album:
And follow the leader…
Chocolate & Meringue Muffins
Course: Bake u0026amp; Chill, Playlists6
servings10
minutes18
minutes300
kcalIngrédients
- For the muffins
60g buttermilk (or whole milk with a few drops of lemon)
40g heavy cream
100g melted butter
160g flour
2 eggs
40g cocoa powder
100g sugar
50g brown sugar
2 tsp baking powder
1 tbsp salt
200g chocolate
Baking cups (6 big ones or 12 small)
- For the French meringue
2 egg whites
120g sugar
A kitchen blow torch, hahaha… haha.
Instructions
- Bake the muffins
- Preheat the oven to 210°C.
- Mix eggs and sugar until fluffy (it should take 3-5 minutes). Meanwhile, melt the butter in the microwave and set aside (it should not boil).
- Combine dry elements and add half of it to the batter while mixing gently with a whip or a spoon.
- Add melted butter and buttermilk.
- Add the rest of the dry elements and mix until you have a beautiful, smooth batter.
- Cut the chocolate into chunks and add two-thirds of it to the batter.
- Fill the baking cups two-thirds full and put chunks on top. Place these beauties in the freezer for 10 minutes.
- Place your muffins in the oven and immediately lower the temperature to 180°C. Bake for 18 minutes, no more, no less. Trust the process! 😉
- Set your beautiful chocolate masterpieces aside and allow them to cool down.
- Make French meringue
- Take a deep breath. Everything is gonna be okay. Listen to “Grace” a few times.
- Beat the egg whites with an electric mixer (or a whip) at slow speed until slightly “foamy”.
- Whip at high speed until the eggs turn white.
- While whipping, add sugar in three times. Whip until you get stiff peaks that look like little birds beaks (yup, we know it’s weird, but again… trust the process).
- You’re done!
- Assembling the masterpiece
- Spread meringue on top of your muffins and try to make it look like a cloud.
- Burn the meringue with your blow torch! Burn it, haha hahahahahaha HAHAHAAA!
- You’re done? Your house isn’t in flames? Then eat, my friend, eat! And enjoy!
Notes
- This should make 6 big muffins or 12 small, depending on the size of your baking cups.
- If you don’t have buttermilk, add 1 tbsp of lemon in 100g of milk and set aside for 10 min before using it.
- Because of the meringue, you have to eat these beauties quickly (24 hours in the fridge, or 1 hour out of it). But don’t worry. You will.
- You can make these muffins WITHOUT meringue. If so, you can keep them in an airtight container (24 hours out of the fridge for 24 hours and 5-6 days in the fridge).
