problem with meringue in ile flottante
I have a house in France and have been inspired to try and cook some of their lovely puddings. Am trying to cook ile flottante (floating islands) but when I follow the recipe it says simmer the meringues in milk for 4 minutes each side. When I do this and take them out of the milk they just collapse into little saggy things. In france the meringues in this pudding are lovely big puffy things. How do they do it? I am not really a cook and have only just started so would be really grateful for some advice.