Schneenockerl (Snow Dumplings)

This recipe has a classic Canadian immigrant story behind it, starting with my grandparents.

They both came from Austrian aristocratic, affluent families, but love and courage for adventure brought them to a very simple and humble life in Canada in the 50's. They had to stretch every last penny to feed their 8 CHILDREN. Our grandparents kept many Austrian traditions alive in their Cariboo home, including countless classic Austrian recipes for every day and celebratory meals.

One day in the early 70s, one of Grossmami's sons requested she make his favourite dish, schneenockerl, for a special class party. She did: one enormous bowl of sweet vanilla pudding with snow-light meringue dumplings. Enough for 20 kids.

That son of hers took said bowl in hand and ate the entire portion once he got to the end of his road. It was the only chance in his lifetime to not have to share with 9 others, and he took it! He only admitted this grave sin to his mother some 25 years later.

Grossmami passed away a few years ago. One of her many impressive qualities she'll always be remembered for is her ability to cook AMAZING food for armies of children, grandchilren, and great grandchildren. Schneenockerl remain a favourite Grossmami recipe for many of us.

The screenshot above is all we have as a written record of Grossmami's recipe. It suffices for those with meringue experience or for those who watched her make it. It really is that simple. I've added many, many more notes for the beginners.

It's VERY easy and very quick once you get the hang of it. You can make it fancy or simple, all depending on your decoration and plating skills.

For those foodies reading this: consider adding caramel angel hair for garnish if you're feeling fancy; the bitter burnt sugar taste is a delightful contrast to the smooth vanilla flavours. Grossmami never did this, though: time is a luxury she didn't have with so many to feed. Still delicious.

You can make this up to 8 hours before service. It should be made at least 1 hour before to allow for chilling.

1) Fill a medium sized pot with about 10 centimeters deep milk, and vanilla. Turn heat to low-medium. Do NOT bring to boil, only a very light simmer.

2) Beat egg whites on medium speed until soft-peak*

3) Slowly pour in sugar, continuing to beat until stiff-peak*

*Google meringue preparation for an explanation of these terms if you're not familiar.

Tips:

- If your dumpling is not evenly fluffy, or if it slightly collapses as it cools, your milk was probably too hot and you've cooked the egg too fast. Try reducing the heat and try again until you have evenly fluffy and stable dumplings.

- If your hot milk forms skin, just keep pulling it out with the back of your spoon.

8) Repeat the process until all the meringue is cooked into dumplings. You can put as many dumplings into the milk as your pot size allows.

9) Prepare vanilla pudding. Use the milk you used for poaching the dumplings! You can use a prepared mix (Birds Custard is our family favourite) or make your own from scratch using the leftover egg yolks. The pudding should not be hard like a custard, it should be more fluid like a pudding.

10) Plating: keep the vanilla pudding and dumplings separate until you are ready to serve. You can serve this family-style like Grossmami, or individual servings for a fancier presentation.

Family-style: Pour the pudding into a big shallow bowl or casserole dish and place the dumplings on top. Big spoon and self-service.

Individual serving: Ladle some pudding in shallow dishes (crème brulée dishes work great), place 1-3 dumplings on the pudding (depending on dumpling size and appetite). Optional, caramel garnish.