Light, airy, and luxuriously creamy — Oeufs à la Neige, also known as Floating Islands, is one of France’s most elegant and beloved desserts. This visually stunning sweet features pillowy meringue "islands" floating atop a smooth sea of vanilla crème anglaise, often finished with golden caramel drizzle.

Let’s dive into the story, ingredients, and recipe of this refined yet surprisingly simple French classic.

🇫🇷 What are Oeufs à la Neige?

“Oeufs à la Neige” literally translates to “eggs in snow” — a poetic reference to its soft, snowy appearance. The dessert consists of:

Whipped egg whites (meringue), poached in milk,

Served over crème anglaise, a light vanilla custard sauce,

Often topped with caramel threads or toasted almonds.

Though similar in some ways to Île Flottante, the main difference lies in preparation: Oeufs à la Neige typically features poached egg whites, while Île Flottante is often baked in a mold.

🧾 Ingredients (Serves 4)

For the Meringue (Oeufs):

4 egg whites

1 pinch of salt

50g (¼ cup) granulated sugar

500 ml (2 cups) whole milk (for poaching)

For the Crème Anglaise:

4 egg yolks

60g (⅓ cup) sugar

1 vanilla bean (or 1 tsp pure vanilla extract)

500 ml (2 cups) whole milk

For Garnish:

100g (½ cup) sugar (for caramel)

Optional: toasted slivered almonds, mint leaves, or a sprinkle of cocoa

👨‍🍳 How to Make Oeufs à la Neige

☁️ Step 1: Make the Meringue Islands

  1. Whip egg whites with a pinch of salt until soft peaks form.

  2. Gradually add sugar while whipping to stiff, glossy peaks.

  3. In a wide pan, bring milk to a gentle simmer (do not boil).

  4. Scoop meringue into oval quenelles using two spoons and gently poach them for about 1 minute per side.

  5. Remove with a slotted spoon and drain on a paper towel.

🍦 Step 2: Prepare the Crème Anglaise

  1. In a saucepan, heat milk with the split vanilla bean (or vanilla extract) until steaming — not boiling.

  2. In a bowl, whisk egg yolks and sugar until pale.

  3. Slowly pour hot milk into the yolk mixture while whisking constantly to temper.

  4. Return mixture to the saucepan and cook on low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon (around 80°C / 175°F).

  5. Do not boil, or it will curdle. Strain and cool.

🍯 Step 3: Make Caramel (Optional)

  1. In a clean pan, melt sugar over medium heat without stirring until golden amber.

  2. Immediately drizzle over poached meringue or directly onto a parchment sheet to make decorative shards.

🍽️ To Serve

  1. Pour chilled or room-temperature crème anglaise into shallow dessert bowls.

  2. Gently place meringue "islands" on top.

  3. Drizzle with caramel, sprinkle with almonds, or decorate with mint for an elegant finish.

🏛️ A Brief History of Oeufs à la Neige

The roots of this dish date back to 17th-century France, where custards and egg-based desserts became popular among the nobility. The refined technique of separating and cooking egg whites and yolks reflects classical French culinary traditions. Today, it remains a favorite across French households and fine restaurants alike.

💡 Tips for Success

Use fresh eggs for best meringue texture.

Don’t overcook the crème anglaise — stir constantly and remove as soon as it thickens.

Poach meringues gently — boiling milk will ruin their delicate structure.

Chill before serving for the best flavor and contrast.

🍷 What to Serve With It?

Oeufs à la Neige is light and ideal after:

Rich meals like duck confit or beef bourguignon

A sweet pairing with dessert wine like Sauternes or Muscat

🎯 Final Thoughts

Delicately balanced between creamy and airy, Oeufs à la Neige is a classic that exemplifies French dessert mastery — elegant, simple, and unforgettable. Whether you’re hosting a dinner party or indulging in a solo treat, this floating island of sweetness is guaranteed to leave an impression.

Bon appétit! 🍮✨