Strawberry Meringue Clouds (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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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.
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