Strawberry Cloud Cookies
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| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min @ 300° |
| Source | Smitten Kitchen Every Day by Deb Perelman (pg 206-207) |
| Yield / serves | 14-16 meringues |
| Rating | Very good
Tastes like strawberry jam. |
Ingredients
- 2/3 c sugar
- 1/4 t fine sea salt
- 2 T (~1 oz) strawberry powder from freeze-dried strawberries, ground into a powder
- 2 large egg whites, at room temperature
- 1 t lemon juice
Preparation
Heat the oven to 300°. Line a baking sheet with parchment paper or a nonstick baking mat.
Stir the sugar, salt, and strawberry powder together in a small dish. In a large bowl, beat the egg whites until they're thick and hold soft peaks. Add the strawberry-sugar mixture gradually, beating the whole time. Continue to beat until the batter is stiff, then mix in the lemon juice. Spoon the batter onto the prepared baking sheets.
Bake for 30-35 minutes, until they feel slightly dry to the touch and are no darker than a golden color underneath or at the edges.
Let them cool on the baking sheets for 10-15 minutes, so that they're a little easier to remove.
