Snowy eggs, recipe


This recipe for snowy eggs was suggested to me by my father a few days ago and it seemed so simple and succulent that I wanted to share it quickly, it is very similar to the 'floating îlle' only that it does not incorporate caramel but cocoa powder. According to what he told me, they ate them in Almagro, a beautiful town in Ciudad Real known for being the headquarters of the Classical Theater Festival, the National Theater Museum and for having the only active comedy corral in Europe.

Then, thinking and recalling my grandmother's recipes, we realized that whenever she made custards, she also 'snowed' them, although with a meringue cooked in milk and we wonder if it will be customary in La Mancha to make custards in this way . On this occasion I have used Italian meringue that I like much more because it is more consistent and will allow us to make these glasses in advance without fear that the meringue will become ugly or fall off.


For 5 units
  • Egg (for the cream) 4
  • Sugar (for the cream) 110 g
  • Vanilla sugar (for the cream) 5 g
  • Soletilla sponge cakes (for the cream) 3
  • Milk (for the cream) 500 ml
  • Egg white (for the meringue) 4
  • Sugar (for the meringue) 400 g
  • Water (for the meringue) 200 ml
  • Cocoa powder to decorate

How to make snowy eggs

Difficulty: Easy
  • Total time 30 m
  • Elaboration 10 m
  • Cooking 20 m

We put in a few glasses half a sponge cake.

In a casserole we put the milk and sugar (both types) to heat and before it boils we add the eggs to make the custard. Then, we do not stop stirring with a spoon until the mixture thickens. You will decide at what point you want to leave them, when the longer the heat is thicker. We distribute in the presentation glasses. The cakes tend to float but as soon as they are well soaked we can lower them down again.

In a saucepan we put a glass of water and 300 grams of sugar to make a medium strand syrup. Meanwhile, in a bowl we mount the whites and when they have been blanched we add 100 grams of sugar in the form of rain and continue to mount until we get a firm meringue. How do we know that the syrup is ready? When putting a fork into the syrup, the syrup stays between the spaces of the fork's teeth and if we blow a bubble is formed.

We only have to add the syrup to our whipped egg whites (which we will not stop beating) and we will do it in the form of a thread, that is, very little by little so that the temperature contrast does not lower it. Once everything is added, we continue beating a few more minutes to warm it up.

With a pastry bag we distribute the meringue in the glasses and let it cool to room temperature. Finally, we sprinkle with cocoa.

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