Preparation time: 15 minutes
Cooking time: 25 minutes
 

Drizzle the meringue with light caramel or decorate with lightly toasted flaked almonds or crushed praline.

1. Preheat the oven to 140° C (250° F).
2. Melt the butter and brush into a charlotte, savarin or soufflé dish.
3. Sprinkle with the granulated sugar, preferably using a shaker, so the sugar is evenly distributed over the bottom and sides.
4. Refrigerate the dish so that the butter hardens.
5. Meanwhile, place the egg whites and salt into the bowl of an electric mixer.
6. Beat with the whip attachment for 1 minute on medium speed to aerate the whites.
7. Add 1 Tbsp. icing sugar and increase the speed.
8. When the whites are firm, gradually add the remaining icing sugar, continuing to beat. The beaten whites should resemble meringue.
9. Fill the mold - the whites may be higher than the sides.
10. Place the dish in the broiler pan and pour in a few glasses of hot water to create a bain-marie.
11. Place in the middle of the oven and cook for about 25 minutes. Let cool.
12. Set aside in the refrigerator. Unmold the floating island into a deep dish and surround it with crème anglaise or custard sauce.