Milk Chocolate Floating Islands

Instructions

1. 1

   Preheat the oven to 180°C (350¿tF). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking soda, and salt.

   Tip: To ensure the meringue is light and airy, make sure to whisk these dry ingredients well.

3. 3

   In a separate large bowl, whisk together the egg whites and vanilla extract until frothy.

   Tip: Start whisking at low speed and gradually increase as the mixture thickens.

4. 4

   Add the melted butter to the egg mixture and whisk until combined.

5. 5

   Gradually pour the dry ingredients into the egg mixture and whisk until stiff peaks form.

   Tip: Stop whisking once the mixture has doubled in volume and is no longer shiny.

6. 6

   Spoon the meringue mixture onto the prepared baking sheet in 6 equal portions.

   Tip: Leave about 2cm of space between each island to prevent them from merging.

7. 7

   Bake for 15-20 minutes, or until the meringue is lightly golden.

   Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.

8. 8

   While the meringue is baking, melt the milk chocolate chips in a double boiler.

   Tip: Stir occasionally to prevent burning.

9. 9

   Remove the meringue from the oven and immediately place it over the melted chocolate.

   Tip: Use a spatula to gently push the chocolate onto the meringue and create a clean edge.

10. 10

    Let the chocolate set for 5-10 minutes before topping with cookie crumbs and fresh raspberries.

    Tip: Gently press the crumbs onto the chocolate to ensure they stick.

11. 11

    Dust the top of the islands with confectioners' sugar before serving.

    Tip: This adds an extra touch of sweetness and crunch.