I have a weird love for vintage magazines and I really enjoy reading the ones I own and will most likely pick up a few more as time rolls on. Last year, I found the April edition of New Idea from 1958 which was an Easter special edition claiming to have some amazing Easter recipes. I had to see what they considered the height of culinary exquisiteness and I took the magazine eagerly home. We’ve already made the Leek and Potato soup from this specific edition but today to celebrate Easter for another year, we will be making Snow Eggs.
It’s rather exciting to be. trying something a little bit different for a vintage cooking adventure as we often do a lot of baking for desserts. Snow Eggs are a French recipe that is basically meringues poached in sweet milk and served with custard. The recipe seems pretty simple although not all the ingredients are properly measured out. All the Easter recipes are crammed onto a two-page spread so ingredient lists are omitted; there is a little trial and error in this recipe but I will let you know how I went.
3/4 pint of milk (426ml)
4 oz sugar (113g) Note: you will need more for the meringues
Vanilla – I added a teaspoon
4 eggs – divide the whites and the yokes in separate bowls
In a frying pan, bring to a boil the milk and add the sugar and some vanilla. Stir and remove from heat.
In a clean bowl, beat 4 egg whites until stiff. Add some sugar as you go (I added about 2 tablespoons).
Reheat the milk. Once bubbling, using a small spoon, scoop up some of your egg white mixture and gently plop it into your milk and poach for 1 and a half minutes.
Turn your egg white over and poach the other side for half a minute.
Only do about 4 egg whites at a time as they grow in size.
Remove the egg whites and strain them on a sieve or on a paper towel.
Once you run out of egg whites, strain your milk and beat your remaining 4 egg yolks in a small bowl and then pour it slowly into your milk mixture.
Stir your milk over low heat until the mixture thickens into a custard.
Pour your custard into a serving dish, top with your meringues and put in the fridge to cool down.
Serve once cold.
The recipe is relatively simple but it can be a little fiddley. I was a bit baffled as to why I was heating milk in a frying pan but by the time it came to poaching my meringues, it made sense to have a wide area to poach in as of course the meringues float. I’m not an expert when it comes to making meringue and I’ve also never used my stand mixture so I wasn’t sure how long to whip it for. My biggest issue with this recipe was it didn’t tell me how much sugar to add while I was whipping my egg whites. I didn’t put enough in as in the final taste test, the meringues tasted super eggy which wasn’t very pleasant to me.
Although the recipe doesn’t look appealing, it tasted fine. The meringues were an eggy letdown which is my own fault for not adding more sugar but the custard was super sweet on the other hand. If you like condensed milk, this is the recipe for you. Personally, I would add less sugar into the milk/custard and add more to the meringues. I kind of like the meringue and custard combination but I’m sure if the sugar ratios were fixed, the recipe would be better.
This was a fun Easter recipe to try and I had never heard of Snow Eggs before which definitely made me curious. There is a chance I would make this recipe again but I will definitely be tweaking the sugar ratio’s. It was nice to have a fun recipe to do for Easter but as it’s becoming my yearly tradition, I will also be baking a vintage Easter lamb cake (especially after last year’s absolute disaster) so check that out coming out on Monday. I’ve had a very fun time creating Easter content and although I wish I had time to do something a little more elaborate, I hope you had fun too.
Note: This is not a sponsored post. All opinions and thoughts expressed are solely my own and not influenced in any way. There are no affiliate links and I do not benefit from any link clicks or purchases made.