Original recipe yields 5 servings
Based on a 2,000 calorie dietSee full nutrition
After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our ...
this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning o...
I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boili...
I've been looking for this recipe for years. It was a family tradition at Christmas. We called them "snowballs". Nice and light dessert.
I made this for a friend who had fond childhood memories of this dessert. She was very pleased and I have already made it again because I enjoyed it as well.
We have edited this recipe to include a step to cook the meringue. You may omit this step and use pasteurized-in-the-shell eggs, if you prefer; pasteurized eggs take longer to whip into a mering...
This is very similar to a recipe my grandmother used to make in the 60's which was from the Better Homes and Garden cookbook called Susan's Snow Pudding. Very good and easy.
so good and worth the effort. HUNGARIAN FLOATING ISLANDS – MADÁRTEJ This is what my dad remembered as when he was young. I used a torch to brown the meringue.
I have been using powdered egg whites for my baked Alaska and floating islands.