Cookbook:Soft Boiled Meringues

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• 5 weights (e.g. 100 g) egg white
• 4 weights (e.g. 80 g) white granulated sugar
• 1 pinch salt

• 3 volumes (750 ml) water
• 2 volumes (500 ml) milk

• Custard
• Whipped cream
• Chocolate sauce
• Chopped hazelnuts

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.