How to Make Šnenokle: A Taste of Cloud-like Dumplings from Slovenia

Šnenokle, also known as Slovenian poached meringues, are light-as-air dumplings that are as delightful to say as they are to devour. Originating in Central Europe, these fluffy pillows of goodness offer a unique combination of textures and flavors that will have you floating on cloud nine.

Whether you have a sweet tooth that needs satisfying or are simply looking for an adventure in the kitchen, this recipe will guide you through each step to create your own batch of dreamy šnenokle.

Ingredients You’ll Need:

For the dumplings:

• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour

For the sauce:

• 4 cups milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Tools of the Trade:

• Large mixing bowl
• Electric mixer
• Medium saucepan
• Slotted spoon
• Serving dish

Let’s Get Cooking:

Making the Šnenokle Dough:

1. Whip it Good: In your large mixing bowl, beat the egg whites, cream of tartar, and salt together on medium speed until soft peaks form.
2. Sweeten the Deal: Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the mixture on high speed until stiff, glossy peaks form. This is key to achieving that cloud-like texture.
3. Fold it In: Gently fold in the flour using a rubber spatula, being careful not to overmix.

Poaching the Šnenokle:

1. Simmer the Milk: In your medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to a gentle simmer.
2. Shape the Dumplings: Using two spoons, carefully drop spoonfuls of the meringue mixture into the simmering milk.
3. Poach to Perfection: Cook the dumplings for about 3-4 minutes on each side, or until they are puffy and lightly golden.
4. Retrieve and Rest: Using a slotted spoon, gently remove the šnenokle from the milk and place them in a serving dish.

The Finishing Touch:

1. Vanilla Infusion: Stir the vanilla extract into the warm milk mixture.
2. Serve and Savor: Pour the vanilla-infused milk over the šnenokle and serve them warm.

Šnenokle in Creamy Sauce

Tips for Šnenokle Success:

• Room Temperature is Key: Using room-temperature egg whites helps them to whip up into a larger volume, giving your šnenokle their signature airy texture.
• Don’t Overcrowd the Pot: Make sure to leave enough space between the dumplings in the pot so they can cook evenly.
• Storage Solutions: If you have leftovers (lucky you!), store them separately from the sauce in an airtight container in the refrigerator for up to 2 days.

FAQs about Making Šnenokle:

• Can I make šnenokle ahead of time?
  While best served fresh, you can make the dumplings a few hours ahead of time. Store them separately from the sauce and reheat them gently in the microwave or oven before serving.
• What can I serve with šnenokle?
  These dumplings are delicious on their own, but you can also pair them with fresh berries, fruit compote, or a sprinkle of cinnamon for an extra touch of flavor.
• My šnenokle deflated after cooking. What went wrong?
  This could be due to undercooking or overmixing the batter. Make sure to cook the dumplings until they are puffy and golden, and avoid overmixing the meringue once you’ve added the flour.

Serving Šnenokle

There you have it! Now you’re equipped with everything you need to recreate this taste of Slovenia in your own kitchen. So go ahead, gather your ingredients, and get ready for a delightful culinary adventure that will leave everyone asking for seconds.