Vacherin snow eggs Recipe

Make the meringue ovals:

Place the egg whites and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until light and foamy. Gradually add the sugar and continue beating for 8 to 10 minutes. The egg whites will be very stiff and shiny.

Fold in the cocoa all at once with a rubber spatula until well mixed. Fill a pastry bag fitted with a 1/2-inch plain tip two-thirds full with meringue and pipe the meringue in spirals to form ten 3-inch-long and 2-inch-wide oval shapes on the prepared pans 2 inches apart. Pipe out the meringue in a slow, continuous flow as if you were writing, holding the tip about 1 inch above the parchment. Then pipe 50 plain finger-shaped ovals about 2 1/2 inches long and 1/2 inch wide.

Bake for 1 hour. Turn off the oven and leave the meringue ovals to dry overnight. When done, the ovals should be firm to the touch and release easily from the parchment. If they don't release easily, bake for 1 hour more. Let cool on the pans on cooling racks. (The ovals will expand a little bit while baking, ending up about 3 inches in diameter.)

Preparation:

Line four 18 X 13-inch half-sheet or jelly-roll pans or large cookie sheets with parchment paper. Preheat the oven to 150F.

The meringue ovals can be made several days ahead. Layer them between sheets of parchment paper in an airtight container and refrigerate. Storing at room temperature keeps them drier, but refrigerating them retains their flavor better.

Make the snow eggs:

Combine the milk and 1/3 cup of the sugar in a large shallow pot about 4 inches deep. Use the back of a knife to scrape out the vanilla bean seeds and add to the pot. Bring the milk to a boil, then reduce the heat to a simmer.

Meanwhile, place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until foamy and beginning to hold a shape. Gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time, and continue to beat until very stuff and glossy peaks form.

Form ovals by scooping the meringue with a soup spoon, then release into the simmering milk mixture with the help of another spoon. Poach the meringue ovals for 2 minutes, turn carefully, and then poach for another 2 minutes. Transfer with a slotted spoon to paper towels to drain. Reserve the milk mixture.

Make the creme anglaise:

Add enough milk to the poaching liquid to equal 4 cups, then pour into a heavy nonreactive medium saucepan. Bring to a boil over medium-high heat. Remove from the heat.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the sugar on high speed until very thick and pale. The mixture will triple in volume and form a ribbon when dropped from the whisk. This will take 3 to 4 minutes. Add the rum.

Bring the yolk mixture over to the stove. Whisk about 1 cup of the hot milk into the yolk mixture to temper it, then pour the tempered mixture back into the saucepan, whisking well to cook the eggs. The mixture should be thick enough to coat a wooden spoon. (Run your finger through the mixture on the back of the spoon. The mixture is thick enough when the line remains.) Pour through a fine-mesh strainer or China cap into a large bowl and whisk to cool. Refrigerate until chilled. Refrigerated, the creme anglaise will remain fresh for up to 3 days.

Assemble the dessert:

Set a meringue oval on each plate and top with a snow egg. Surround each snow egg with 5 meringue ovals for fingers, pressing them into place (like a fence) around the snow eggs. Pour creme anglaise over the eggs, and tilt the plate to allow the anglaise to coat the plate.

Assembly:

60 meringue ovals

10 snow eggs

4 cups Creme Anglaise