Best 4 Meringue Clouds Recipes

MERINGUE CLOUDS

Steps:

• Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
• Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
• Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)

STRAWBERRY-RHUBARB MERINGUE CLOUDS

Steps:

• Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
• Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
• Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
• Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.

PINK MERINGUE CLOUDS

Steps:

• Combine everything for the cookie dough; chill while preparing meringue.
• To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
• Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
• Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.

PEPPERMINT MERINGUE CLOUDS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg yolks, milk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes., Meanwhile, in a small bowl, beat the egg whites, salt, vinegar and vanilla until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in chocolate chips. Transfer half of the meringue to another bowl. Fold peppermint candies into one portion and spearmint candies into the remaining portion., Shape cookie dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Drop meringue by teaspoonfuls into the center of each cookie. Bake at 325° for 18-20 minutes or until lightly browned.