Meringue Snow Eggs

These are even easier to make than îies flottantes because you don’t need molds and you don’t need hazelnuts. If you want to make an easy and inexpensive (and very French) dessert when all you have in the house are eggs, milk, and sugar, oeufs à la neige are the answer.

Most recipes for oeufs à la neige have you poach amorphous cloudlike dollops of the meringue in sweetened milk. The milk is then combined with the reserved egg yolks and cooked into a crème anglaise. I prefer to use