Strawberry Meringue Clouds

Name: Strawberry Meringue Clouds
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 10 to 12 meringues
Ingredients: 3 large egg whites, at room temperature; 1/8 teaspoon cream of tartar; Pinch fine sea salt; 3/4 cup superfine baker's sugar; 1/4 teaspoon pure vanilla extract; 1 cup sliced freeze-dried strawberries, coarsely chopped; Zest of 1/2 large lemon

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Level: Intermediate
Total: 4 hr 15 min

Prep: 15 min
Inactive: 2 hr
Cook: 2 hr

Yield: 10 to 12 meringues

Level: Intermediate
Total: 4 hr 15 min

Prep: 15 min
Inactive: 2 hr
Cook: 2 hr

Yield: 10 to 12 meringues

Ingredients

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3 large egg whites, at room temperature

1/8 teaspoon cream of tartar

Pinch fine sea salt

3/4 cup superfine baker's sugar

1/4 teaspoon pure vanilla extract

1 cup sliced freeze-dried strawberries, coarsely chopped

Zest of 1/2 large lemon

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
The meringues can be stored in an airtight plastic container for up to 4 days.