This simple, elegant dessert of 'floating islands' suspended in a pool of crème anglaise is a French classic.
Slowly adding the sugar to the whipping egg whites ensures that it will dissolve properly.
Whisking the meringue at a lower speed for longer results in a stronger, more stable foam that’s less likely to deflate. For a long time, île flottante—or floating island—was something I only saw in vintage cookbooks and magazines. The simple, elegant dessert of baked meringue suspended in a pool of crème anglaise was supposedly a favorite of Julia Child’s and served at the famed New York City restaurant.
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