Kitchen tools needed for this recipe
You will need several cooking utensils and tools to prepare Fast Ed's snow egg recipe.
Stand Mixer: A stand mixer is essential for whisking the egg whites and cream of tartar until they form soft peaks and gradually adding the caster sugar to create a thick, glossy meringue.
Saucepan (Large): You'll need a large saucepan to boil the cinnamon, lemon zest, sugar, and water to create the liquid for poaching the meringues. Here are the best non-stick cookware sets to buy in Australia.
Slotted Spoon: A slotted spoon will lift the poached meringues out of the water.
Whisk: You'll need a whisk for several steps in the recipe, including whisking the egg yolks, remaining vanilla, and remaining sugar until pale and creamy, and stirring the custard mixture.
Bowl (Heatproof): Use a heatproof bowl to combine the milk and rosewater and to whisk the egg yolks, vanilla, and sugar before gradually adding the warm milk.
Saucepan (small): You'll need a small saucepan to bring the milk and rosewater to a simmer before incorporating it into the egg yolk mixture.
Ice bath Bowl: A bowl set over an ice bath is used for cooling and thickening the custard mixture before serving.
6 free-range eggs, separated
1/2 tsp cream of tartar
450g caster sugar
2 tsp vanilla bean paste
2 cinnamon sticks
Thickly sliced zest of 2 lemons
2 Tbsp rosewater
Date syrup, chopped pistachios and dried rose petals, to serve
Whisk egg whites and cream of tartar in a stand mixer on medium speed until foamy, then increase speed to high and whisk to soft peaks. Add 180g of the caster sugar, 1 tablespoon at a time, whisk until a thick, glossy meringue forms. Whisk in 1 teaspoon of the vanilla.
Put cinnamon, lemon zest, 100g of the sugar and 1 litre of water in a saucepan on high heat. Boil for 2 minutes, then reduce heat to low. Using a large kitchen spoon dipped in water, make an egg-shaped scoop of meringue, then drop gently into simmering water. Repeat to make 4 in total. Cook for 5 minutes, turning, until firm. Scoop with a slotted spoon onto a plate and set aside.
Combine milk and rosewater in a saucepan and bring to a simmer. In a bowl, whisk egg yolks, remaining vanilla and remaining sugar until pale and creamy. Gradually stir in warm milk, then return to saucepan and cook, stirring, until just thick enough to coat the spoon. Strain into a bowl set over an ice bath.
Spoon custard into shallow coupes, then top with meringues. Serve with syrup, pistachios and rose petals.