Cookbook:Soft Boiled Meringues

Cookbook | Ingredients | Recipes

IngredientsEdit

MeringueEdit

  • 5 weights (e.g. 100 g) egg white
  • 4 weights (e.g. 80 g) sugar
  • 1 pinch salt

BoilingEdit

  • 3 volumes (750 ml) water
  • 2 volumes (500 ml) milk

Toppings (as desired)Edit

ProcedureEdit

  1. Whip all the meringue ingredients together to soft peaks.
  2. Boil the water with the milk, then reduce to a simmer
  3. Drop spoonfuls of the meringue mixture into the simmering liquid. Simmer for about 4 minutes then scoop out and dry on kitchen paper rolls.
  4. Serve with toppings.