Cinnamon-dusted snow eggs

Cinnamon-dusted snow eggs

By
From
Arabesque
Photographer
William Meppem

Serve these with a creamy date custard, or indeed any custard.

Ingredients

Quantity Ingredient
4 egg whites
1 teaspoon lemon juice
100g sugar

To dust

Quantity Ingredient
1 tablespoon cinnamon
1 1/2 tablespoons icing sugar

Method

  1. Three-quarters fill a deep baking tray with water. Place it on the heat and bring the water to a simmer.
  2. Put the egg whites into a mixer with the lemon juice and whisk at high speed until they start foaming up to form soft peaks. Then gradually add the sugar, still beating until the mixture is thick and glossy.
  3. Using two kitchen spoons dipped in hot water, scoop up a spoonful of meringue mixture and form it into an egg shape. Drop it carefully into the simmering water and poach it gently for about 5 minutes, basting continuously with the hot water. Do four meringues at a time. Turn them over and poach for a further 4 minutes. Remove the meringues with a slotted spoon and place them on a clean tea-towel draped over a cake rack.
  4. Refrigerate them until you are ready to serve.
  5. Dust the meringues with the cinnamon–sugar mix and float them on the date custard.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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