Oeufs a la Neige (Snow Eggs)
Poached Meringue:
8 egg whites (1 cup), room
temperature egg whites
1 cup superfine sugar
1 cup superfine sugar
Whip egg whites to a soft
peak; this will coincide with a sudden white color.
Add sugar and continue to
whip to stiff, glossy peaks.
Fill a large, wide pot with
2 inches of water (we used an electric skillet) and bring to a boil; turn off
heat at this point.
Carefully spoon whites into
hot water, creating an egg or oval shape.
Cover pot with a lid and
allow to "steam" for approximately 5 to 10 minutes, or until firm to
the touch.
Gently remove from water and
place on a paper towel to drain.
Transfer onto a piece of
parchment paper or greased wax paper.