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Floating Islands in Rose Syrup

The light meringues and concentrated flavors of our Floating Islands in Rose Syrup require a wine with ample acidity yet enough sweetness to hold its own. Croft's Pink Port ($19), the venerable producer's first ever, fits the bill and then some. The dessert sipper has tickly sweet notes of raspberries, sour cherries, and oranges; a great, balancing acidity; and subtle notes of baking spices that accentuate the nutmeg sprinkled on the meringues.

  • Servings: 6
Floating Islands in Rose Syrup

Source: Martha Stewart Weddings, Spring 2010


  • 4 cups whole milk
  • 1 cup water
  • 6 large egg whites, room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 cup plus 2 tablespoons superfine sugar
  • Rose Syrup
  • Nutmeg, for grating


  1. Bring milk and the water to a simmer in a straight-sided saute pan over medium heat. Reduce to medium-low, so liquid steams but does not bubble.

  2. Whisk whites, salt, and cream of tartar with a mixer on medium-low until foamy. Add sugar, 1 tablespoon at a time, and whisk until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes.

  3. Using a wet spoon, drop 3 tablespoon-size mounds of meringue into hot liquid. Poach for 2 minutes, then gently flip each, and poach until firm to the touch, about 1 1/2 minutes more. Use a slotted spoon to transfer meringues to a large plate. Repeat.

  4. To serve, divide Rose Syrup among shallow bowls. Top each with 2 poached meringues. Grate nutmeg over top, and serve immediately.

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