How to Cook Delicious Poached Soft Meringues

Poached Soft Meringues. Poached Meringues (Farofias) Farofias are Portuguese poached meringues, a very traditional dessert and one of the more unique creations in Portuguese dessert making. This is a smooth, light, and creamy dessert that is perfect for enjoying during the Christmas season when guests are around. Boil water in a large pot for poaching.

Once the water start to boil, turn the flame down to reduce it to a simmer. With a slotted spoon, carefully transfer them to a large wet plate and reserve. To poach soft meringue: Drop spoonfuls of soft meringue into simmering water in large saucepan or deep skillet. You can cook Poached Soft Meringues using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Poached Soft Meringues

1. It's of egg whites.
2. Prepare of egg yolks.
3. You need of Lemon peel.
4. Prepare of Cinnamon stick.
5. Prepare of Cinnamon powder, to sprinkle.
6. It's of caster sugar.
7. Prepare of milk.
8. It's of cornflour (cornstarch).

Meringue will expand as it cooks so leave space between spoonfuls and poach in batches, if necessary. Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise, a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It's a very easy treat to make, and quick too. Serve it chilled from the fridge, and it's one exquisitive dessert you'll have again and again.

Poached Soft Meringues step by step

1. Dissolve the cornflour in 50ml of milk..
2. In a saucepan add the remaining milk, lemon, cinnamon stick and dissolved cornstarch. Boil over a medium/high heat..
3. Meanwhile separate the egg yolks from the egg whites and beat the egg whites into a stiff peak..
4. When the milk starts to boil reduce heat and remove cinnamon stick and lemon peel. Add the beaten white eggs using a spoon. Cook for about 5-8 minutes carefully turning once halfway through. Cook in batches if needed but don't overcrowd the saucepan as the egg whites will rise..
5. Remove the meringues using a slotted spoon. Set the milk aside temporarily..
6. Next beat the egg yolks with the sugar until it becomes a creamy..
7. Add the egg yolks to the milk and return to the pan over low heat. Stirring continously for 6-8 minutes or until the mixture has thickened..
8. Pour the sauce over the cooked meringues, sprinkle with cinnamon powder and allow to cool to room temperature before serving. Can be refrigerated for up to 48 hours..

Italian Meringue - Italian meringue is made with hot sugar syrup. Egg whites are whipped to soft peaks in a mixer, then the sugar syrup that has been boiled to "soft ball" stage is gradually poured in while the mixer is running, then the mixture whipped until it has cooled to room temperature. To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Scoop up several large serving. Îles flottantes, puffy clouds of softly poached meringue floating on a vanilla custard sauce, may look ethereal on the plate, but this is really a homey French farmhouse dessert. The lightly scalded cream in the crème anglaise gives it a nuttiness that brings the vanilla full circle.