Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Meringue Clouds
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- Level: Intermediate
- Total: 6 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 hr
- Yield: 6 clouds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 134 mg
- Level: Intermediate
- Total: 6 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 hr
- Yield: 6 clouds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 134 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
