Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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The origin of farófias is not clear, though the similarity to—and possible derivation from—the English “Floating Island” dessert is notable. Farófias is one of the few Portuguese desserts to feature egg whites, rather than the customary yolks. The egg whites are beaten to soft peaks and poached in milk, then spooned over a lemon-flavored custard, and lightly dusted with cinnamon. See meringue.