- 4 free-range egg whites
- 220 g caster sugar
- Double cappuccinos, for serving
Preheat the oven to 120°C and line a baking tray with a silicone mat or baking paper.
Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until stiff and glossy. Spoon the mixture into a piping bag and pipe onto the baking tray.
Bake for 1 1⁄2 hours, or until slightly golden and a little gooey in the middle. Allow to cool and serve with a double cappuccino.
Cook's note: The traditional French floating island consists of meringue floating on crème anglaise. This turns a double cappuccino into a treat to die for.