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Amaretto Floating Island


  • 6 large egg whites
  • 1 cup granulated sugar, divided
  • 4 cups milk
  • 6 large egg yolks
  • 1/8 teaspoon salt
  • 3 tablespoons amaretto liqueur
  • 3 tablespoons toasted chopped almonds for garnish


  1. In a large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. In a deep skillet or saut pan, heat the milk until bubbles form around the edge. Using a tablespoon, drop mounds of meringue onto the milk; do not crowd the pan. Poach gently for about 4 minutes, turning once. Adjust the heat to prevent milk from boiling. Remove the meringues with a slotted spoon or skimmer. Drain on paper towels. Repeat with the remaining meringue. Strain the milk into a 2-quart saucepan and use for custard sauce.
  2. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly whisk in 1 1/2 cups of the warm milk. Whisk the egg mixture into the saucepan and cook over medium-low heat, stirring constantly, until the mixture will coat the back of a spoon. Remove from the heat and let cool. Stir in the amaretto.
  3. Pour the cooled custard into a serving dish. Place the poached meringues on top and chill.
  4. To serve, sprinkle the meringues with chopped almonds.

Serves 8.

Posted by Chyrel at Recipe Goldmine 7/31/2001 8:17am.

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