Confession time…
1️⃣ Haha… I kept putting off posting this article.
2️⃣ Look… I FINALLY ordered Le Garçon—my dream French water heater. 😏
Well, guess what? I don’t care. I’m living my best heated-shower life. And honestly, at this point, I’d rather commit to Le Garçon than most humans.
Meanwhile, while I wait for my hot French kettle to arrive, I’ve been indulging in Crème Brûlée 🍮 and Boule de Neige 🥛❄️. Those two desserts were actually in the school program when I was a kid—however… maybe that’s exactly why I find them so dangerously charming now. Nostalgia tastes better with sugar, fluff, and a little milk-induced rebellion.
3️⃣ And yes… I’ve been putting off sharing more of my stories. So here are some links to my tales on Medium (you’ll find a few attached below). Join the platform, and check out our publication, The New Literary Society—because, let’s be honest, procrastination deserves a happy ending too.
Boule de Neige (Classic Sweet Poached Egg White “Snowballs”)
Image credit: Il Menu di Angela blog, “Lapte de pasare / Boule de neige” (April 18, 2009)
Ingredients (makes ~6-8 snowballs)
- 3 egg whites
- 75 g sugar
- 500 ml milk
- 1 tsp vanilla extract (optional)
- Caramel sauce (optional, for drizzle)
Steps
Whip it good:
Beat those egg whites with sugar until they stand proud in stiff peaks. Clouds have nothing on your little sweet storms. ☁️✨
Simmer with style:
Heat up the milk (and vanilla if you’re feeling fancy) until it whispers steam — not a rolling boil, darling, just a gentle sigh. 🥛
Drop the drama:
Scoop up little mounds of fluffy whites and slide them into the milk like you’re casting spells. Poach 2–3 minutes per side — watch them puff, then rescue with grace. 🪄
Plate the romance:
Nestle your snowballs in shallow bowls, crown them with warm milk, and if you dare, drizzle caramel like it’s a secret love letter. 🍮
Devour with devotion:
Spoon, sigh, repeat. Imagine Le Garçon across the table, raising an eyebrow while you lick caramel off the spoon. 😏
Julia Kalman 
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