Strawberry Clouds

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This article was published 22/12/2017 (3185 days ago), so information in it may no longer be current.

Strawberry Clouds

Makes 35 pieces

These are called clouds, cookbook author and blogger Deb Perelman says, because they are not as sweet as meringues and they look like pink-tinged clouds at sunset.

In testing, we found that making the clouds small yielded a better result, creating cookies that didn’t deflate once cooled.

Freeze-dried strawberries are typically located in the dry-goods section of a grocery store produce department.

MAKE AHEAD: The clouds will stay crisp in an airtight container at room temperature for a day or two; they will soften over time.

Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites by Deb Perelman (Knopf, 2017).

Ingredients
160 ml (2/3 cup) sugar
1 ml (¼ tsp) fine sea salt
30 ml (2 tbsp or 15 g) freeze-dried strawberries, ground to a powder (see headnote)
2 large egg whites, at room temperature
5 ml (1 tsp) fresh lemon juice

Position racks in the upper and lower thirds of the oven; preheat the oven to 150 C (300 F). Line two baking sheets with parchment paper or silicone liners.

Stir together the sugar, salt and strawberry powder in a small dish.

Beat the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment, or use a handheld electric mixer on low, then medium-high speed to form soft peaks. Gradually add the strawberry-powder mixture, beating until the mixture has stiffened, then add the lemon juice, beating just until incorporated.

Drop 17 teaspoonfuls of the cloud mixture on one baking sheet and 18 on the other, spacing the dollops at least an inch apart. Bake (upper and lower racks) for 22 minutes, then turn off the oven. Let sit in there for 10 minutes, then transfer to the countertop to cool for another 10 minutes before serving or storing.

— Washington Post