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Reviewed Oeufs a la Neige

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton Brown's recipe for œufs à la neige is very rich and delicate. The recipe makes about eight meringue "eggs" and two—if not one—are an adequate serving. The recipe is very clear and anyone who has made meringue and a custard-based ice cream should have no trouble. I skipped the pistachios and made a sugar filigree for texture. I also added 1/4...

Reviewed Oeufs a la Neige

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton Brown's recipe for œufs à la neige is very rich and delicate. The recipe makes about eight meringue "eggs" and two (if not one) are an adequate serving. The recipe is very clear and anyone who has made meringue and a custard-based ice cream should have no trouble. I skipped the pistachios and made a sugar filigree for texture. I also added 1/4...

Reviewed Oeufs a la Neige

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton Brown's recipe for œufs à la neige is very rich and delicate. The recipe makes about eight meringue "eggs" and two (if not one) are an adequate serving. The recipe is very clear and anyone who has made meringue and a custard-based ice cream should have no trouble. I skipped the pistachios and made a sugar filigree for texture. I also added 1/4...

Reviewed Oeufs a la Neige

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton Brown's recipe for œufs à la neige is very rich and delicate. The recipe makes about eight meringue "eggs" and two (if not one) are an adequate serving. The recipe is very clear and anyone who has made meringue and a custard-based ice cream should have no trouble. I skipped the pistachios and made a sugar filigree for texture. I also added 1/4...

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