Strawberry Meringue Clouds

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


  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.
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