Viennese Snow Eggs | Fluffy & Delicate

Preheat the oven to 160 °C fan. Spread the flaked almonds on a baking tray lined with baking paper and toast in the preheated oven for 4 to 5 minutes until delicately golden brown, then remove and let cool.

Slit the vanilla pod lengthwise with a sharp knife and carefully scrape out the aromatic seeds. Slowly bring the whole milk to a boil together with the vanilla pod, vanilla seeds, and 20 g of the granulated sugar in a wide, shallow pot, then reduce the heat to the lowest setting so that the milk is only gently simmering.

Carefully separate the eggs. Set the egg yolks aside in a mixing bowl for the vanilla sauce later. Beat the egg whites together with a pinch of salt in an absolutely clean, grease-free bowl until foamy. As soon as the beaten whites turn white, slowly sprinkle in 30 g of granulated sugar while beating continuously until a very stiff, glossy meringue forms.