Soft, vanilla-scented snow eggs, made from fluffy meringue, are easy to make with this oeufs a la neige recipe. This treat makes an elegant presentation, yet is not overly heavy after a full meal. To make eggs in snow, a familiar dessert on French tables, simply poach spoonfuls of whipped eggs in sweetened milk and then serve in a pool of crème anglaise. Drizzled caramel - or caramel threads, if you are daring - is the traditional garnish for this sweet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 to 8 servings
- 6 egg whites* (room temperature)
- 1/16 teaspoon cream of tartar
- 1/16 teaspoon salt
- 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
- 1 1/2 cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Crème anglaise
Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for children, the elderly, and those with impaired immune systems.
How to make meringue:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners' sugar, one tablespoon at a time. Make sure the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.
How to make Eggs in Snow:
In a medium pan set over low-medium heat, bring the milk, 2 tablespoons sugar, and vanilla extract just to simmering. Gently spoon the meringue into the simmering milk. Allow the meringue to poach for 3 minutes and then carefully transfer the snow eggs onto chilled dessert plates pooled with crème anglaise. Drizzle your eggs in snow with caramel sauce (the traditional way to serve them) or fruit coulis, if desired.
This snow eggs recipe makes 6 to 8 servings.