Although you'll find similar desserts in many countries, Chuck Williams thinks that the French can take credit for the origin of floating islands. If you've never made them before, you'll be surprised by how relatively simple the directions are and pleased by the fact that they can be made hours ahead of serving. Poaching the meringues can be a little tricky, however. Poach only a couple of them at a time to start with, until you get the hang of it, and be careful not to cook them too long. This recipe will make more meringues than you need; serve only the best ones.
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