Oeufs à la Neige

• 3 eggs, separated
• 3½ oz / 100 g vanilla sugar

Whisk the egg whites with the sugar until it forms firm peaks. In a shallow pan, such as a deep frying pan or sauté pan, bring the milk to the boil with the vanilla pod. Make ‘egg’ shapes of meringue with two tablespoons, and place them in the simmering milk. Poach for 2 minutes, and then gently turn the meringues over with two forks. When they are firm to the touch, remove them with a slotted