Floating Islands
Floating Islands
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Floating Islands

10 MIN




  1. In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the sugar slowly, beating until stiff peaks form. Add the vanilla.

Microwaved Method

  1. Fill a microwave-safe dish with about 1/2 cm (1/4 inch) of water. Set aside.
  2. Use 2 tablespoons to form an egg-shaped meringue and place it on the water. Repeat twice, leaving space between each meringue.
  3. Microwave on high power for 20 to 30 seconds. Drain the islands on paper towels and repeat with the remaining meringue. Carefully transfer the islands to a plate. Refrigerate until completely cooled, about 20 minutes.

Stovetop Method

  1. In a saucepan over medium heat, warm 500 ml (2 cups) of milk until barely simmering. Drop 3 meringues at a time into the milk. Poach gently for 1 minute per side. Drain on paper towels and transfer to a plate. Refrigerate until completely cooled, about 20 minutes.
  2. Serve with custard sauce. Top with caramelized pears.


Cooking time will depend on the size of the meringues and the power rating of your microwave oven. If the meringues are overcooked, they will have a sulphur flavour.

Floating islands can be made several hours before serving. Refrigerate until use.

Use the warm milk to make the custard sauce.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.