http://www.recipesource.com/desserts/06/rec0694.html

thanks Cigale

Topman ..waiting impatiently for that macaroon recipe

Thanks cigalechanta!! mm mm

This is one of my favorite desserts, but I have never made it at home. How does this recipe compare with other floating island recipes you have tried---is it easy? Or are they all pretty much the same?

Continued from here: http://www.fodors.com/forums/threads...p;tid=34539612 Does this hhave an particular flavor added other than the vanilla, and is it all white?

Classic Floating Island has only vanilla flavouring in the custard, which is a pale yellow from the egg yolks used. In fancy restaurants, they sometimes dribble caramel (sugar and water boiled together until it hardens as it cools) lightly over the "floating islands" of meringue.

Here is a recipe from Bon Appetit magazine, which seems to include a caramel sauce (as opposed to pure caramel):
http://www.epicurious.com/recipes/re...s/views/102690

And here is another recipe from Bon Appetit, a chocolate version, which is anything but classic:
http://www.epicurious.com/recipes/re...ews/views/4983

I'll spare you the third recipe, which uses Kahlua custard sauce and "sesame pumpkin-seed brittle." But you can always look it up at www.epicurious.com if you find the idea appealing...