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Apr 12, 2008 02:19 PM

Iles Flottante variations?

I've never made Iles Flottante before, but I love soft meringue and have 6 egg whites waiting to be used up. Trouble is, I don't have the yolks--used them for a custard last week. Any thoughts on how to vary what the islands will be floating in so I can use up these whites? I'm not huge on caramel either, so I was thinking maybe a mocha-flavored sauce? But I'm open to any suggestions.

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  1. I'm sure they would be delicious in some sort of mocha/chocolate sauce ....

    1. Perhaps a thick fruit soup?