Name: Keto Snow Eggs (Oeufs A La Neige)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: German
Ingredients: 3 large eggs (fresh*, separated); dash salt; ⅓ cup granular erythritol (divided); 1/2 cup almond milk; 1/2 cup heavy cream; 1/4 cup granular erythritol; 1 tsp vanilla extract

German

Keto

Holiday

Bowl

Slotted Spoon

Slotted Spatula

Whisk

In a grease-free medium bowl, beat the egg whites with salt and ⅓ cup of erythritol until firm peaks form. Set aside ⅓ of the meringue (for the vanilla sauce), use the other ⅔ for poaching meringue dumplings.

Combine the almond milk, heavy cream, and ¼ cup of erythritol in a wide pot or pan. Over medium-low heat, bring the mixture to a low simmer. Stir occasionally.

Poach 8 meringue dumplings: With a large spoon, scoop up a portion of the meringue. Then with the help of another spoon, shape the meringue dumpling into an egg-sized shape before easing it with the free spoon into the gently simmering milk mixture. Cook the dumplings on both sides for about 3 minutes until firm. DON&#39;T LET THE MILK COME TO A BOIL.

Remove the cooked meringue dumplings with slotted spoon or slotted spatula, and place them on a large plate. After you poached all the meringue, turn off heat.

Now prepare the vanilla sauce. In a small bowl, whisk the yolks until they look light and thick. Remove 1/2 cup of the still hot milk mixture and whisk into the yolks.

Then pour everything into the pot with milk mixture. Over medium-low heat and under CONSTANT whisking, let your mixture thicken until it reaches 160 °F or covers the back of a spoon. This will take about 6-8 minutes. DON’T LET THE MIXTURE COME TO A BOIL.

Remove from heat, let cool down for a few minutes, and then whisk in the vanilla extract and the remaining meringue mixture.

To serve, divide the vanilla sauce into 4 bowls and float 2 meringue dumplings on top of each bowl. You can also cover each bowl to chill in your fridge until you are ready to serve.

Keto Snow Eggs (Oeufs A La Neige)

Utensils needed:

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