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1
Separate eggs with precision—yolks must remain absolutely free of white (even trace fat will prevent meringue from reaching full volume); place 4 whites in a copper or stainless steel bowl, yolks in separate small bowl.
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2
Begin whisking egg whites on medium-high speed (hand whisk or electric mixer); when foamy but not yet stiff (30 seconds), gradually add 25 g granulated sugar in three additions (10 seconds between additions), increasing whisk speed to high.
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3
Continue whisking until stiff, glossy peaks form and whites reach maximum volume—mixture should be completely opaque and hold peaks indefinitely (approximately 2–3 minutes total); whisk should leave visible trails.
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4
Gently fold whites into a shallow, buttered gratin dish or two individual shallow bowls, creating four rounded quenelles (ovals) using two spoons in quick alternating dips; maintain maximum volume by folding vertically and turning bowl, not stirring.
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5
Bring water and 5 ml whole milk to gentle simmer in shallow, wide saucepan; carefully slide meringue quenelles into liquid using slotted spoon; poach for 90 seconds on first side (barely moving liquid), flip with slotted spoon, poach 60 more seconds on second side until just set but still trembling slightly inside.
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6
Transfer poached meringues to serving dishes with slotted spoon; whisk yolks with 5 g sugar and vanilla extract for 20 seconds until pale and ribbon-forming; drizzle yolk mixture over meringues, scatter toasted almonds, dust with fleur de sel, and serve immediately.
