Oeufs à la Neige (american recipe)

To day I show you the preperation of  the frensh dessert "Oeufs à la Neige"! When you traslate the word "Oeufs à la Neige" in english is it"eggs in the snow", but I think "snow-eggs" sounds better!

Ingredients:
for "oeufs" (eggs):
8 ounces granulated sugar
4 ounces pasteurized egg whites, room temperature

for "neige" (snow):
3 cups whole milk
1/4 cup granulated sugar, divided
1 vanilla bean, spilt and seeds scraped
4 ounces pasteurized eggs yolks
Pinch kosher salt
1/3 cup chopped pistachios, optional

Preperation:
For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes. Decrease the heat to maintain a simmer.

Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water. Whisk continually until the sugar has dissolved and the mixture lightens in color doubles in volume, and reaches 140 dagrees F to 4 minutes.

Place the bowl on the stand mixer (using the whisk attachment) and whisk on high util stiff peaks form and the meringue has cooles slightly, approximately 7 minutes. Set aside!

To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar and vanilla bean into a 2-quart saucier (cover) and set over high heart. Bring the mixture just to simmer., approximately 5 minutes. Uncover, decrease the heat to low, and maintain a temperatue of 180 to 190 degrees F.

Use a 1-1/2 ounce disher to scoup the meringue, 4 at time, into milk, and porach für 3 minutes. Gently flip with a slotted spoon and cook until firm to the touch another 3 minutes. 

Strain the sauce trought the fine mesh strainer into a bowl set over an ice water bath and stir until chilled. Can be made a day ahesd and stored, covered in the refrigerator. Remove to a tea towel-lined half sheet pan. Repeat with the remaining meringue mixture, maintaining the tamperature of the milk to make sure it does not boil. Hold the meringues at room temperature until ready to serve, or store in an airtight container over night. (Can be made a day anhead and stored, and kept covered in the refrigerator) Decrease the heat to low and keep the milk warm in the pan.

To finish the neige: Whisk together the egg yolks, kosher salt and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightenend in color, approximately 2 minutes.  Slowly add half of the milk mixture, whisking constantly. Return the entire mixture to the aucepan over low heat, and stir frequently with a patula or wooden spoom until the sauce has thichened slightley and coasts the back of the spatula or spoon, 8 to 9 minutes. You should be able to draw a line on the back of utensil with your finger.

To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with two ouefs.
Sprinkle on pitsatchios, if desired.

Your Barbie-Girl Selin

Disclaimler:
This is a american recipe of the frensh dessert "Oeufs à la Neige" I have founded by: foodnetwork.com/recipes/alton-brown/oeufs-a-la-neige-recipe