Meringue clouds are light as air and making them with raspberry makes them especially delicious. The fruity berry keeps the meringue from being too sweet.
Technique tip: Use chopsticks to help you stir the raspberry into an eye catching swirl.
- 1½ cups raspberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup egg whites
- 1 cup sugar
- 1 cup powdered sugar
- 1/2 teaspoon salt
1. Combine raspberries and sugar together in a food processor and process until liquefied. Pass the raspberries through a strainer. Reserve coulis and discard solids. Set aside.
2. Heat the oven to 175°F. Line a baking sheet with parchment paper.
3. In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form, 3 to 4 minutes. Keep whipping until you can see the tines of your whisk leaving a slight trail in the whites. Test for soft peak stage by stopping the mixer and removing the whisk from the whites and lifting it up; the whites should peak and then droop.
4. With the mixer on medium speed, add the granulated sugar in three increments, mixing for 1 minute between additions.
5. Meanwhile sift the powdered sugar and salt together.
6. Once you've beaten all of the granulated sugar into beaten into the egg whites, increase the mixer speed to medium-high and beat for about 30 more seconds.
7. Remove the bowl from the mixer and fold in the powdered sugar and salt.
8. Use a large spoon or ice cream scoop to scoop out large, baseball-sized, billowing mounds of meringue onto the parchment-lined baking sheet. You should get about 8 meringue clouds.
9. Make a divot in the center of each and fill with a few tablespoons of the coulis. Use a chopstick to swirl the coulis around into the meringue.
10. Bake for about 4 hours, until the meringues are firm to the touch and you can remove them easily from the baking sheet without having them fall apart.
11. The meringues may be stored in an airtight container at room temperature for up to 5 days.