Meringue Snowballs In Custard

“My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who travelled to America more than 100 years ago. I love continuing the tradition with her recipe.” —Tonya Burkhard, Palm Coast, Florida

Meringue Snowballs In Custard recipeTaste of Home
Servings Prep Time Cook Time
12servings 5minutes 20minutes
Servings Prep Time
12servings 5minutes
Cook Time
Portions: servings
Portions: servings
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl.
  2. Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour.
  3. For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form.
  4. In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.
Recipe Notes

Nutrition Facts

1/2 cup sauce with 1 snowball: 216 calories, 6g fat (3g saturated fat), 105mg cholesterol, 88mg sodium, 32g carbohydrate (31g sugars, 0 fibre), 7g protein.