The Isle Dauphine Club in my youth and at its prime was the toniest of jacket-and-tie-required dinner spots along the Alabama Gulf Coast. My first out-to-dinner memories are of asking the jacketed waiter to describe again Kona Kona Chicken in a Coconut and to his consternation ordering the Spanish Mackerel instead. The place with its swooping lines and gracious curves overlooking the moonlit waters will always be the epitome of dress-up dinner to me. This old-school classic of light poached meringues floating in a caramel gulf is a tribute to the Gulf Coast supper clubs of yesteryear.

　　

Ingredients

serves 8

　　

Meringues

8 large egg whites

　　1 cup granulated sugar

　　1 tablespoon orange liqueur, such as Grand Marnier

　　1/2 teaspoon pure lemon extract

　　1 quart whole milk

　　1 vanilla bean, split and scraped

　　1/4 teaspoon grated lemon zest

　　Grate of fresh nutmeg

　　

Caramel Sauce

2 tablespoons (packed) dark brown sugar

　　2 teaspoons cornstarch

　　5 large egg yolks

　　2 teaspoons Amaretto

　　1/4 cup almond slivers, toasted, for garnish

　　

Make the Meringues

Step 1

With an electric mixer, whip the egg whites to soft peaks. Gradually add the granulated sugar and continue whipping on high until very stiff peaks form. Whip in the orange liqueur and lemon extract.

　　

Step 2

In a low, wide pan (such as a deep skillet) over medium heat, bring the milk, vanilla bean and seeds, lemon zest, and nutmeg to a simmer. Using two spoons, form 8 egg-shaped balls of meringue, dropping them into the milk as you form them. Poach for 6 minutes, spooning the milk over the meringues, until the meringues spring back when nudged with the back of a spoon. Using a slotted spoon, remove the meringues to an oiled baking sheet. Strain the milk and reserve it for the caramel sauce.

　　

Step 3

Heat the oven to 300°F.

　　

Make the Caramel Sauce

Step 4

In a small saucepan set over high heat, cook the brown sugar until it is melted. Carefully pour in the reserved milk and whisk until the caramel is dissolved. Reduce the heat to low. In a small bowl, whisk the cornstarch with the egg yolks. Whisk in a little of the hot milk to warm the eggs. Add the egg mixture to the milk in the saucepan. Cook, stirring constantly, until the mixture begins to bubble, about 3 minutes. Add the Amaretto. Pour into a serving pitcher and keep warm.

　　

Step 5

Bake the meringues for 5 minutes.

　　

Step 6

To serve, divide the sauce among 8 shallow bowls. Place a meringue in each dish and sprinkle with toasted almonds.

　　

Notes

Step 7

Separate the eggs a day before to increase the volume of the meringues. Bring whites to room temperature before whipping to reach their full potential: Leave the container on the counter for 30 minutes or place the container in a bowl of warm water to temper.

　　

Step 8

Don’t tap the whisk against the side of the bowl—it knocks out all the air that you just took so much time to whip in. Tap the whisk instead against your hand to dislodge any meringue that clings.

　　A Southerly Course