Soft Boiled Meringues
Soft boiled meringues are airy egg white dumplings cooked in simmering milk instead of an oven. The method is simple: whip egg white and sugar to soft peaks, spoon the mixture into the pan, and give it about four minutes. Because the meringues are poached, they stay tender and pillowy rather than crisp. Their mild sweetness suits rich partners, so spoon over custard, cream, chocolate sauce or chopped hazelnuts.
Instructions
Put the egg whites, sugar and salt in a clean bowl and whip them together until they hold soft peaks.
Pour the water and milk into a wide pan and bring it to a boil, then lower the heat so the liquid barely simmers.
Drop spoonfuls of the meringue mixture onto the simmering liquid, working in batches if the pan looks crowded so the portions do not stick together.
Simmer the meringues for about 4 minutes, then lift them out with a slotted spoon.
Set the meringues on kitchen paper to drain and dry for a moment.
Serve them with any of the toppings: custard, whipped cream, chocolate sauce or chopped hazelnuts.
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