Floating Island

Preparation

• • In a bowl, beat the egg whites and the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the meringue forms stiff peaks. Stir in the vanilla.

• Cooking in the microwave oven

  • On a microwave-safe plate, pour enough water to cover the bottom with about ½-cm (1/4-inch). Set aside.
  • Using two spoons, form three quenelles and place on the water, spacing them evenly.
  • Cook in the microwave on maximum power for 20 to 30 seconds. Remove the floating islands and place on paper towel and repeat with the remaining meringue. Place the meringues on a plate, manipulating gently. Refrigerate for about 20 minutes or until completely chilled.

• Traditional cooking

  • In a saucepan, heat 500 ml (2 cups) of milk until just simmering.
  • Add three meringue quenelles at a time. Poach gently for 1 minute. Turn the meringues and cook for 1 minute. Drain on paper towels and transfer to a plate. Refrigerate for about 20 minutes or until completely chilled.