Strawberry Meringue Clouds

  • Level: Intermediate
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 2 hr
  • Yield: 10 to 12 meringues
Save Recipe

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

Directions

  1. Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. The meringues can be stored in an airtight plastic container for up to 4 days.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Cloud Eggs

Chocolate Covered Strawberries

Meringue Clouds

Raspberry Fondue with Meringue Cloud Hearts

Strawberry Meringue Napoleons

Berries with Mascarpone and Meringue

Strawberry Meringue Cookies

Strawberry Rhubarb Meringue Pie