Floating Islands

Preparation

• • 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

  • Fill a microwave-safe dish with about 1/2 cm (1/4 inch) of water. Set aside.
  • Use 2 tablespoons to form an egg-shaped meringue and place it on the water. Repeat twice, leaving space between each meringue.
  • 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

  • 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.
  • Serve with custard sauce. Top with caramelized pears.