Ingredients
Meringue
- 5 weights (e.g. 100 g) egg white
- 4 weights (e.g. 80 g) white granulated sugar
- 1 pinch salt
Boiling
- 3 volumes (750 ml) water
- 2 volumes (500 ml) milk
Toppings (as desired)
- Custard
- Whipped cream
- Chocolate sauce
- Chopped hazelnuts
Procedure
- Whip all the meringue ingredients together to soft peaks.
- Boil the water with the milk, then reduce to a simmer.
- Drop spoonfuls of the meringue mixture into the simmering liquid. Simmer for about 4 minutes then scoop out and dry on kitchen paper rolls.
- Serve with toppings.