Butterscotch Floating Islands
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You have to try this dessert, honestly. Butterscotch Floating Islands is one of those elegant treats that looks like you spent hours in the kitchen when really it only takes about 45 minutes from start to finish. The meringue puffs literally float on top of silky butterscotch sauce, and the best part? Eggs are packed with choline, which supports brain health while you're indulging yourself. What I love most is how simple the ingredient list is and how forgiving the technique turns out to be. Even if your meringues aren't perfectly shaped, they taste just as heavenly.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 300 mlheavy cream
- 4large egg whites
- 50 gconfectioner's sugar
- 1 gsalt
- 100 gunsalted butter
- 100 mlbutterscotch sauce
- 1 gmeringue powder
- 100 gall-purpose flour
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium saucepan, combine the granulated sugar, butter, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Optional: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 140°C on a candy thermometer.
Tip: Optional: Be careful not to burn the sugar.
- 4
Remove the saucepan from the heat and carefully pour in the butterscotch sauce. Stir until the sauce is fully incorporated.
Tip: Optional: Be cautious, as the mixture will bubble up vigorously.
- 5
In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.
Tip: Optional: Use a stand mixer or handheld mixer for easier whipping.
- 6
In another bowl, whisk together the egg whites and confectioner's sugar until stiff peaks form.
Tip: Optional: Use a stand mixer or handheld mixer for easier whisking.
- 7
Spoon the whipped cream onto a serving plate or individual ramekins. Top with a dollop of butterscotch sauce and a sprinkle of confectioner's sugar.
Tip: Optional: Use a spatula to create a decorative peak.
- 8
In a separate bowl, whisk together the flour and meringue powder. Add the egg whites and whisk until stiff peaks form.
Tip: Optional: Use a stand mixer or handheld mixer for easier whisking.
- 9
Spoon the meringue mixture onto the whipped cream, forming small islands. Bake for 10-12 minutes, or until the meringue is golden brown.
Tip: Optional: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 10
Remove the islands from the oven and let cool completely on the baking sheet.
Tip: Optional: Use a spatula to transfer the islands to a wire rack for cooling.
- 11
Serve the Butterscotch Floating Islands immediately, dusting with confectioner's sugar if desired.
Tip: Optional: Refrigerate for up to 2 hours before serving for a more stable dessert.
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