The January Daring Cooks Challenge will ensure that no matter where in the world you are, you will have a bit of snow! Kim from Ask a Foodie challenged us to make Oeufs à la Neige, or “Eggs in Snow”.
This time the challenge was to make cooked meringue which then were combined with a creme Anglaise and caramelized almonds. Thanks Kim for that challenge!
A dessert that took unexpected little preparation time and looks very chic. A dessert which you can serve on any occasion. The eggs a la neige recipe came from the cookbook: The encyclopedia of Classic French Pastries Susan Whatley and the praline recipe is from Rachel Koo.
If you make this dessert make sure the egg whites are very stiff. If you want to check if they are stiff enough, hold the bowl upside down to check. If egg whites dripp out, you ain't ready and you have to beat somewhat more.
A reminder: the caramelized sugar water from the almond praline is piping hot. Be careful that you don't get burned.
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Oeufs a la neige
- 75 grams sugar
- 2 tablespoons water
- 50 grams slivered almonds
- 6 egg whites size L
- pinch salt
- 160 grams sugar
- 625 mL whole milk
- 6 egg yolks L
- 150 grams sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract or 20 grams of sugar replaced by 20 g vanilla sugar
- Line a baking sheet with parchment paper.
- Put the sugar and water in a saucepan and heat over medium heat.
- Stir until the sugar is dissolved.
- Add the almonds and, while stirring, let it slowly caramelize.
- When the syrup is golden brown, turn off the heat and pour the almonds on baking paper.
- Let it cool, then break into small pieces.
- Put the milk in a pan and heat.
- Place the egg whites with a pinch of salt in a bowl and start mixing at medium speed.
- When you see that a few peaks appear, gradually add the sugar.
- Mix until the egg whites are stiffen (and when you hold the bowl upside down no egg white drips).
- When the milk boils, turn the heat to low.
- With two spoons make ovals of the egg white and gently let the oval slide into the milk.
- Cook 1 minute and then turn to the meringue. Continue to cook for one minute then gently remove the meringue with a slotted spoon from the pan. Store on a plate.
- Repeat until all the egg whites are cooked. Note that you do not cook a lot of meringue the same time in a pan, work in batches.
- Don't discard the milk because you need it for the creme Anglaise.
- In a bowl mix the egg yolks, sugar, salt and vanilla with a whisk until you are left with a pale yellow mixture.
- Pour the hot milk slowly while stirring well to the egg yolks.
- Pour the contents of the bowl back into the pan and cook over low heat while stirring with a wooden spoon. The creme Anglaise should never boil (in that case you get lumps)
- The creme Anglaise is ready when your finger makes a stripe across the wooden spoon pull and you still see it after 10 seconds.
- Divide the creme Anglaise in 6 glasses or plates.
- Put the vanilla cream meringue on top.
- Sprinkle some almond praline over the meringue.