Switching back to pastry paladin mode for a second

I only have like 2 things on my prep list today, so I'm going to experiment with FLOATING ISLANDS: a classic dessert consisting of a meringue blob on top of vanilla custard sauce.

Chef Grolet has a super weird and weirdly effective easy technique for making the meringue blob (you put it in the microwave!!!), so this might actually be viable for banquet service (!!!)

The traditional method is fiddly and horrible and idk how to do it

@alpine_thistle re the image desc: were you microwaving metal then? did it spark like crazy or does the merengue somehow insulate it enough to not be an issue?