Madártej
Background
Madártej, literally “bird’s milk,” is a classic Hungarian dessert: poached meringue “islands” floating on a silky custard sea. The name nods to an old European expression for a delicacy so rare it’s almost mythical. Light, airy clouds meet a smooth, fragrant base, creating a comforting sweet that’s elegant yet homey, perfect for family tables and festive occasions alike.
Ingredients
- 1 liter milk
- 4 large eggs
- 120 g sugar, divided
- 1 tsp vanilla
- Finely grated lemon zest (optional)
- Pinch of salt
- 1 tsp cornstarch (optional, for extra stability)
Preparation
- Separate the eggs into whites and yolks. Keep the yolks for the custard and place the whites in a clean, dry bowl for the meringue.
- Set a wide saucepan over medium heat and warm the milk with the vanilla and, if you like, a little lemon zest. Heat until the surface is gently steaming; avoid a hard boil.
- Whip the whites with a pinch of salt to soft peaks. Gradually sprinkle in about 2 tbsp of sugar, whipping to firm, glossy peaks that hold their shape.
- Using two spoons, scoop ovals of meringue and gently lower them onto the hot surface of the milk. Poach until set, about 30 seconds per side. Lift the meringues out and set them on a tray to drain. Continue until all the meringue is poached.
- For the custard, whisk the reserved yolks with the remaining sugar and the cornstarch until smooth. Slowly whisk in a ladle of the hot milk to temper. Return this mixture to the pan and cook over low heat, stirring constantly, until the custard lightly coats the back of a spoon, about 3 minutes. Remove from the heat and season with a tiny pinch of salt if desired.
- Assemble by pouring the custard into a serving bowl or individual dishes and setting the poached meringues on top so they float. Let cool to room temperature, or chill if you prefer a colder dessert.
How to Enjoy
- Serve as is for a classic experience, or add a light sprinkle of extra lemon zest just before serving for brightness.
- For contrast, pair each portion with a few tart berries; their acidity flatters the custard and the delicate sweetness balanced by a touch of sugar in the meringue.
- Enjoy soon after assembling so the meringues keep their airy texture against the silky base.