Cookbook:Soft Boiled Meringues

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

 * 1) Whip all the meringue ingredients together to soft peaks.
 * 2) Boil the water with the milk, then reduce to a simmer.
 * 3) Drop spoonfuls of the meringue mixture into the simmering liquid. Simmer for about 4 minutes then scoop out and dry on kitchen paper rolls.
 * 4) Serve with toppings.