IL FLOTTANTE: Meringue Roses & Vanilla Custard
Sunday January 20 2013
This is a great way to use 3 large eggs: whites for the meringues & yolks for the custard.
FOR THE MERINGUE ROSES (recipe yields approximately 20 roses)
3 large egg whites
3/4 cup caster sugar
2 teaspoons egg white powder (I used Dr. Oetker)
dash of vanilla extract or a few squeezes of lemon juice
Preheat your oven to 80 degrees Celsius, rack in the middle.
Add caster sugar + egg whites + egg white powder into a glass bowl over a large saucepan of simmering water. Use your hand blender and mix on low until everything dissolves together & there are no lumps, about 3 minutes. Remove the glass bowl from the saucepan and place on your work surface. Use your hand blender on high to whip the mixture to achieve stiff peaks, about 8 minutes.
A great way to use both the egg whites & egg yolks. AND the meringues are a one-bowl wonder 
Use a large piping bag + 2D piping tip to pipe roses onto baking sheets lined with parchment paper, about 1 inch apart.
Bake for 90 minutes, then turn oven off & allow cooked meringues to dry out in the oven for a further hour.
You can also create other shapes/designs with this meringue mix & different tips…
EASY VANILLA CUSTARD RECIPE (makes about 1 1/2 cups of custard)
1 1/2 cups whole milk
1 vanilla bean
3 egg yolks
1/3 cup caster sugar
Add milk + vanilla pod (cut down the middle with the beans scraped out into the milk) into a saucepan & cook over medium heat for about 5 minutes, and allow just to boil, then remove from the heat.
In a separate bowl, mix the egg yolks + caster sugar & whisk until thick and fluffy, then pour yolk mixture into the pan of hot milk.
Allow the milk & yolk mixture to simmer on medium heat for up to 10 minutes until thickened. Do not allow the mix to boil.
Once thickened, pour mix through a sieve into a bowl and serve immediately (hot!) or allow to cool & enjoy!
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