Floating Islands

Directions

1. 1
   Preheat oven to 275.
2. 2
   Line a baking sheet with parchment paper
3. 3
   In a large bowl beat egg whites and cream of tarter to soft peaks
4. 4
   Slowly add sugar and salt beat until it holds firm peaks, add vanilla
5. 5
   Place 6 mounds on prepared baking sheets sheet
6. 6
   Bake 75 minutes turn off oven keep door closed until oven has cooled, at least 2 hours
7. 7
   Cut out each mound keeping parchment on bottoms until ready to use to keep them perfect
8. 8
   Store at room temperature in a tight container with parchment paper attached until ready to use.
9. 9
   They break easy and this keeps them intact until you need them.
10. 10
    They stay crisp a couple of days
11. 11
    To assemble, pour some creme anglaise on a platter or in individual dishes.
12. 12
    Float meringues on top
13. 13
    Drizzle with caramel and chocolate sauces and serve
14. 14
    Garnish with rasberries