Snow Eggs
Ingredients:
1 cup egg whites (from about 8 large eggs)
Pinch of kosher salt
Pinch of cream of tartar
1/2 cup granulated sugar
1 cup powdered sugar (spoon in, do not pack)
Water and 1-cup sugar for poaching
Caramel sauce and oranges (see recipe)
Directions:
Place egg whites in clean mixing bowl. Add salt and cream or tartar and whip to a froth. Mix sugars together and add one-third at a time to egg whites, whipping to incorporate with each addition. Whip until stiff peaks form.
Fill 12 to 14-inch saute pan halfway with water. Add 1-cup sugar to the water and bring to a boil. Reduce heat and keep just under a simmer.
Using a 1/2-cup scoop, drop egg mixture into water. Let poach one minute, carefully turn and poach other side one minute. More than one egg can be poached at one time. Although it is not a problem if eggs touch, they should not sit atop each other. Periodically rinse scoop with hot water so it does not get sticky.
When done, remove eggs from water with slotted spoon and let drain on a clean kitchen towel. You should have 16 eggs. Cool and serve two eggs per person adorned with sauce such as caramel, chocolate, raspberry, etc.
