Blueberry floating islands from colline aux bleuets

Flavours of region Eastern Townships, Michèle Foreman


Serves 4


Ingredient :


  • 500 mL blueberries 2 cups


  • 10 mL water 2 teaspoons


  • 125 mL sugar 1/2 cup


  • Juice of 1 lemon


  • 250 mL egg whites 1 cup


  • 280 mL caster sugar 1 cup + 2 tablespoons


  • A few drops of vanilla extract


  • Pinch salt


  • 100 g slivered almonds 3 1/2 ounces



Preparation :

1) Pour water, blueberries, sugar, and lemon juice into a saucepan and simmer for 20 minutes.


2) Using an egg beater, beat eggs in a bowl until firm.


3) Add sugar, vanilla extract, and salt. Spoon into a piping bag with a fluted socket.


4) Line a cookie sheet with non-stick paper and create 4 large meringue islands.


5) Sprinkle with almonds. Bake in a preheated 230°C (450°F) oven for approximately 1 1/2 to 2 minutes.


Stephane Charpentier - Auberge West Brome

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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