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Prep Time: 20 Minutes Cook Time: 205 Minutes |
Ready In: 225 Minutes Servings: 6 |
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Cardamom-scented whipped cream tops a light, crisp meringue in this pretty paean to the season's fresh berries. Ingredients:
3 large egg whites, at room temperature 30 minutes |
1 cup plus 2 tablespoons sugar |
1/2 teaspoon ground cardamom |
1 lb strawberries, trimmed and thinly sliced lengthwise (3 cups) |
3/4 cup well-chilled heavy cream |
Directions:
1. Put oven rack in middle position and preheat oven to 190°F.
2. Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
3. Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
4. Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
5. While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
6. Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
7. Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.
8. Cooks' note: Meringues, without berries, syrup, or whipped cream, can be made up to 1 day ahead and kept in an airtight container at cool room temperature.
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