Strawberry Meringue Clouds
- Level: Intermediate
- Yield: 10 to 12 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 61
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 29
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 2 hr
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
- 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.