articlesforchristians

PREP TIME: 15 minutes
COOK TIME: 2 hours (plus 2 hours left in oven)
YIELD: 24 clouds

TOOLS/EQUIPMENT

• 2 baking sheets
• Parchment paper
• Stand mixer (or hand mixer and a large bowl)
• Small spatula
• 1 tbsp to get the clouds shape

Ingredients:

• 4 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• ¼ teaspoon table salt
• 1 cup confectioners’ sugar

Directions:

1. Preheat the oven to 200°F. But first, move one oven rack to the upper third of the oven, and the other to the lower third. Line 2 baking sheets with parchment paper.
2. In a bowl, add the egg whites, cream of tartar, and salt. With a Hand mixer, blend on medium until the whites start getting foamy, 1 to 2 minutes.

3. Increase the speed to medium-high and continue beating until the egg whites become thick and opaque, 1 to 2 additional minutes.

4. Add the sugar. With the hand mixer on medium-high, slowly add the confectioners’ sugar to the bowl, about 1 table- spoon at a time. Continue beating until the egg whites are shiny and stiff peaks form, 7 to 9 minutes.

5. Using a small spatula transfer little mounds of the egg white mixture into the 1tbsp then get it out using your finger onto the baking sheets, leaving about 2 inches between clouds.

6. Bake for 2 hours. Turn the oven off and let the clouds remain in the oven for an additional 1 to 2 hours, or until dry and crispy.

TIP: If your meringues turned brown, use an oven thermometer to double check that your oven temperature is correct. If it’s off, you may need to reduce your cooking temperature next time and peek through with the oven light on to keep an eye on things.