Keto Snow Eggs (Oeufs A La Neige)

1. In a grease-free medium bowl, beat the egg whites with salt and ⅓ cup of erythritol until firm peaks form. Set aside ⅓ of the meringue (for the vanilla sauce), use the other ⅔ for poaching meringue dumplings. 2. Combine the almond milk, heavy cream, and ¼ cup of erythritol in a wide pot or pan. Over medium-low heat, bring the mixture to a low simmer. Stir occasionally. 3. Poach 8 meringue dumplings: With a large spoon, scoop up a portion of the meringue. Then with the help of another spoon, shape the meringue dumpling into an egg-sized shape before easing it with the free spoon into the gently simmering milk mixture. Cook the dumplings on both sides for about 3 minutes until firm. DON'T LET THE MILK COME TO A BOIL. 4. Remove the cooked meringue dumplings with slotted spoon or slotted spatula, and place them on a large plate. After you poached all the meringue, turn off heat. 5. Now prepare the vanilla sauce. In a small bowl, whisk the yolks until they look light and thick. Remove 1/2 cup of the still hot milk mixture and whisk into the yolks. 6. Then pour everything into the pot with milk mixture. Over medium-low heat and under CONSTANT whisking, let your mixture thicken until it reaches 160 °F or covers the back of a spoon. This will take about 6-8 minutes. DON’T LET THE MIXTURE COME TO A BOIL. 7. Remove from heat, let cool down for a few minutes, and then whisk in the vanilla extract and the remaining meringue mixture. 8. To serve, divide the vanilla sauce into 4 bowls and float 2 meringue dumplings on top of each bowl. You can also cover each bowl to chill in your fridge until you are ready to serve.