Strawberry Floating Islands

• 8 large egg whites, at room temperature
• Pinch of salt
• 1 13 cups granulated sugar
• 3 pints ripe strawberries, hulled
• Juice of 1/2 lemon
• Pinch of cinnamon

1. Beat the egg whites with the pinch of salt until softly peaked.
2. Add four tablespoons of the sugar and beat until stiff.
3. Gradually add all but one-third cup of the sugar, beating constantly, until the egg whites are stiff and glossy.
4. Heat a large pan of water until the steam rises from the top but before it has come to a simmer.
5. Using two large tablespoons or an ice cream scoop, form large ovals or rounds of the egg white mixture and drop them into the water.
6. Poach for two minutes, turn once and poach them another two minutes.
7. Remove the meringues as they are done and drain them on absorbent paper.
8. Refrigerate for at least one hour.
9. You may not be able to poach all the meringues at one time.
10. Puree two pints of the strawberries and season the puree with the remaining sugar and the lemon juice.
11. Add the cinnamon.
12. Refrigerate the puree.
13. Slice the remaining strawberries in half lengthwise and refrigerate.
14. To serve, spoon the strawberry puree into a shallow serving bowl and float the meringues on top.
15. Scatter the sliced strawberries around and over the meringues and serve.

egg whites, salt, sugar, pints, lemon, cinnamon

Taken from cooking.nytimes.com/recipes/4146 (may not work)