Like poached eggs, quenelles are poached in water and molded with spoons to create their characteristic shape, so their size will depend on that of the spoons. Quenelles can be served a variety of ...

Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides.